It was a little like chewing on a Kooshball hose with a distinct and peculiar cow-patty after-taste (for those of you who are unfamiliar with this strange modern marvel).  It was a rubbery, texturally fascinating experience.  I knew better than to ask; But curiosity killed the cat (and I was sincerely hoping that I was not eating said feline).  I just had to know.  So, I did what any foolish American would do – I asked.  Whoever said “ignorance is bliss” must have been chewing exactly what I was, when he said it…smart man.  Turns out this organic-flavored concoction was a dish made with utumbo – cow intestines.  We were the honored guests of our good friends in Kenya and they had prepared a special meal for us.  While my taste-buds tripped out and my stomach sent warning signals to my brain, I sat (with a smile on my face) and forked spoon after spoon-full of this greenish, earthy looking food into my mouth. Oh ya, I was having a “what did I just put in my mouth” moment!

What, you may be asking, does this have to do with anything.  Nothing, really.  I mean, I wouldn’t know the first thing about preparing tripe or intestines. But hey, I am always up for trying new things. The first thing you will need is a cow….Ummm, just kidding!!!

I did, however, have a much more pleasant “what did I just put in mouth” moment. Perhaps we should try this one out, instead?  I was sitting in Olive Garden eating one of my favorite meals – Capellini Pomodoro – and I thought “I really should be able to figure out what they put in here”.  So, I went home and started experimenting.   This is my take on the dish. (Aunt Vicki, this one is for you!)

~Serves 4~

Food Stuffs:
4 Chicken Breasts-butterfly the breasts, leaving a 1/2 in seam  (Quick How-To)
Angel hair pasta
1 c Fresh grated Parmesan cheese
1 tsp Dried Oregano flakes
Cayenne pepper-a dash or two will do it
2 Eggs, whisked (for egg wash)-optional
1/2 c Fresh Basil or fresh Oregano
10 Finely diced FRESH tomatoes-Romano work best; but fresh off the vine are very good, as well
2 TBS Cider vinegar-maybe more depending on your taste
Olive oil
1 Med purple onion, minced
2 TBS Minced garlic
Sea salt and fresh cracked pepper
*Loaf fresh baked French or Italian Bread
1/2 stick melted butter
1/2 c Olive oil
Garlic powder, sea salt, cracked pepper

First things, first.  Salt and bring you water to boil.  Cook noodles until they are al dente. Strain and rinse with cold water.

In a bowl, mix Parmesan cheese, 1 tsp sea salt, 1 tsp cracked pepper, a dash or two of cayenne pepper and 1 tsp Oregano flakes.  Stir together and pour onto a plate and set aside.  Dip your chicken in the egg wash (again, this is optional. You could always just wet your breast with water…no t-shirt required ;) and coat them in the Parmesan mixture. Make sure you get a good coating.

Heat olive oil in a pan.  Place your chicken in the pan and let sear or about 30 sec, each side. Reduce heat and cook until the chicken is cook through (about 3min, each side).

While your chicken is cooking and your noodles are bubbling, make the “sauce”.  This is crazy simple but packed full of flavor.

Heat a frying pan.  Add minced garlic and onions, diced tomatoes, and a splash of olive oil.  Let simmer for 3-4 minutes. Add vinegar and Basil or Oregano.  Lastly add salt and pepper to taste. Turn off heat and set aside.

Now I usually serve this “family style”.  Meaning, I pull out my BIG pretty serving plate and pile it on.  I start with the pasta (reheat if necessary) and then spoon the tomatoes on and last of all I place the chicken breasts on top.  A sprinkle of grated Parmesan and dinner is served!

I recommend a good Cabernet. It should be smooth with light woodsy notes.  Shiraz is ok, but can be too spicy and over-power the lightness of this dish.  Pinot Noir would be a good choice, as well.

**Optional:
My family LOVES fresh bread. So, I like to serve a crusty French or Italian bread with this meal.  I wrap the bread in aluminum foil and pop it in the oven at 375 for about 10 minutes, or until it forms a nice crust.  We like to dip our bread in an easy-to-make olive oil mixture.
On a decorative plate, combine olive oil and butter.  Sprinkle on 1/4 tsp sea salt, 1/2 tsp cracked pepper, 1/2 tsp garlic powder.  Place it in the center of the table and dip away!

Aunt Vicki with “the kids”, Jan 2011 (Bottom left: Sarayah, Jasiri, Aidan. Top left: Sundi, Aunt Vicki, Damon)