Sometimes you just have to experiment, right? And sometimes, it’s worth repeating. In English the idiom “Everything but the kitchen sink” means that something is a conglomeration of, well, nearly everything. In our house, when a recipe contains “everything but the kitchen sink”, I usually include the sink in the name, just to be thorough.
Tonight I made a dish that was literally tossing things in that needed to be used up; the result was scrumptious, and I have to admit, the ingredients that I was doubtful about as to whether or not they’d taste well together ended up enhancing the flavours, adding a spritz that will definitely be worth repeating!
Since the resulting dish had a decisively Italian touch, I’ve named it the Italian equivalent of “kitchen sink” – it just sounds so much more sophisticated in Italian. Enjoy!
Lavadino Della Cucina d’Italiana
4 chicken breasts, diced
1 cube Feta cheese, diced
10 sun-dried tomatoes, diced
¼ – ½ C. Any pasta sauce (I used Peperoncino, a bit spicy)
½ jar of Preiselbeeren sauce (Lingonberries, but you could use cranberry sauce)
2 leeks, sliced in thin ringlets
150 gr. Sour cream
¼ C. pitted black olives, halved
Italian spice, salt & pepper to taste
To serve with:
Pasta of choice, cooked el dente
Grated Parmesan cheese
Toss it all together, and simmer slowly until the meat is tender and cooked through; keep the lid on when not occasionally stirring, to keep the moisture in. Take the lid off and let the liquid reduce slightly, before serving. Meanwhile, cook the pasta of your choice until done.
Serve hot, topping the pasta with the meat mixture and sprinkling on Parmesan cheese.
Serve with a chilled white wine such as Gewürztraminer, Chardonnay, Sauvignon Blanc or Riesling.