Fette Biscottate with Jam

Thin, crispy twice-baked bread slices spread with artisanal jam or honey, an everyday Italian breakfast staple.

Ingredients

• 600g chicken thighs
• 2 cups spaghetti
• 1 tbsp minced garlic
• a pinch of red pepper flakes
• 2 tbsp unsalted butter
• 2 baby spinach, chopped
• a handful of fresh basil, chopped
• a generous spoonful of Parmesan cheese

Instructions

1. 1

   Gather and prep the spaghetti and ground beef, measuring everything out so it is ready to go.

2. 2

   Heat extra-virgin olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced leeks and baby spinach, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the ground beef, season with dried oregano, and cook until just done, about 0 mins.

5. 5

   Warm the spaghetti alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the spaghetti and spoon the cooked mixture over the top.

7. 7

   Drizzle with Parmesan cheese and finish with a sprinkle of rosemary.

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