7 slices white bread, crusts trimmed and discarded
1 1/2 cups canned milk
1 onion, chopped
1 clove garlic, chopped
5 tablespoons banana pepper paste*
Salt and pepper to taste
1/4 cup extra virgin olive oil
1 1/2 ounces Parmesan cheese
1 ounce walnuts, chopped
6 - 8 Yukon Gold potatoes, boiled and cut up
12 black olives
6 eggs, hard boiled, sliced
Parsley to garnish
Cook the chicken in the chicken stock. Remove the chicken and set aside
to cool. Save the stock.
When cool, cut the chicken into pieces.
In a separate bowl, soak the bread in the milk. Puree the soaked bread.
In the oil, sauté the garlic, onion and yellow pepper mixture. Add the pureed
bread, and season with salt and pepper. Slowly add the chicken stock until the
mixture is loose and slightly thickened. Add the olive oil. Continue heating
until smooth and medium thick. At the end of cooking, add the chicken pieces,
Parmesan cheese and walnuts. Continue cooking until the mixture is thick like
Place the potatoes on the bottom of the serving dish. Spread the chicken
mixture over the potatoes. Decorate with olives, eggs, and parsley.