Nick Risidi, of Amici Ristorante in East Parade, Keighley, revisits his Italian roots for another taste of the Mediterranean

IN Italy, as far as summer holidays go, it is somewhat of a tradition to head for the sea.

No matter where you live, whether you go somewhere relatively local or abroad, many Italians seek sun and the sea, and spending relaxing days swimming, enjoying the weather and eating delicious food.

Where do Italians go on holiday, if they go abroad? Places like the Maldives, the Caribbean and Polynesia are all perfect locations for a beach holiday that is different to home, but when home has so much to offer, where do Italians like to go? Locations like Sardinia, Sicily, the Amalfi coast, Tuscany, Liguria, Puglia and the Riviera Romagnola are all popular staycation destinations.

As far as summer holidaying in Italy goes, June can be a great time to visit, as July and August can be way too hot – yes, even for the locals. The height of summer can still be an amazing time to visit Italy though, if you go prepared. Packing things like sun cream and hats can help, as well as cool clothing – but do pay attention to the dress codes, as certain locations like cathedrals may have rules on what you can and can’t wear inside. Visiting locations early in the day will help to beat the crowds – and the midday sun – and it is also worth noting that visiting cities in the summer will be generally quieter if many of the locals are on holiday at the beaches, although other tourists will still flock to the popular locations.

Another way to beat the heat is to holiday in the north of Italy where the weather will be cooler but there is still plenty of stunning scenery and amazing food to discover. A notable destination is the Dolomites, where hiking enthusiasts can stroll through Alpine meadows full of wildflowers and enjoy Italian or even German cuisine. If going places on foot isn’t your thing, then what about a drive along the Amalfi coast? Taking in the sea, green fields, travelling from fishing villages to ancient monasteries built high up in the cliffs. And then, of course, there is Venice, the capital of northern Italy’s Veneto region – a city which needs no introduction. Rich in history, with stunning buildings and canals instead of roads, and iconic locations like the central square, Piazza San Marco, the home of St. Mark’s Basilica which is tiled with Byzantine mosaics, and the Campanile bell tower offering views of the city’s iconic red roofs.

No matter where you go, if you’re holidaying like an Italian, one thing you will want to do is eat light, shunning heavy pasta dishes and stews for lighter meals that go down much easier in the hot summer weather.

My recipe this week is for chicken breasts with a Caprese salad-style filling. Quick and easy to make, with an impressive result. Give them a go for yourself.

RECIPE

CAPRESE CHICKEN BREASTS

Ingredients:

4 skinless, boneless chicken breasts

8 cherry tomatoes

1 ball fresh mozzarella

1 tablespoon balsamic vinegar

16 basil leaves

100g flour

2 eggs

100g breadcrumbs

30g grated parmesan

1 lemon

olive oil

salt and pepper

12 toothpicks/small skewers

Method:

1. Preheat your oven to gas mark 6/250C and line a baking tray with foil.

2. Take your skinless, boneless chicken breasts and butterfly them. Begin by laying each chicken breast flat and using a sharp knife to cut almost all the way into the side before opening out into the shape of a butterfly. If the chicken isn’t flat, cover with cling film and hit with a rolling pin to flatten out.

3. Place the chicken breasts into a bowl along with a drizzle of olive oil, salt, pepper and the juice and zest of one lemon. Leave to marinate for around 20 minutes.

4. Thinly slice the tomatoes before adding them to a small bowl with salt, pepper and balsamic vinegar. Leave to marinate.

5. To stuff the chicken breasts, take one and open it out vertically in front of you. Leave a little space around the edges before placing four basil leaves, four slices of marinated tomato and two slices of mozzarella in the middle of the breast. Fold the chicken breast closed over the filling, before securing with toothpicks. Do the same with the other three chicken breasts.

6. To cover the chicken in breadcrumbs. Add the flour to one bowl and crack the eggs into a second bowl before whisking well. Add the grated parmesan cheese, breadcrumbs and a pinch of pepper into a third bowl. One at a time, place each piece of chicken in the bowl with the flour, then the bowl with the eggs before, finally, the bowl with the breadcrumbs, coating each breast evenly.

7. Add olive oil to cover the bottom of a large skillet (approximately 200ml) and place on a medium heat until the oil is hot. Fry the chicken breasts two at a time. Place them seam-side down in the pan, frying each side until golden brown (which should take approximately four minutes per side) before turning over and frying the other side. Once cooked, place the chicken breasts on a plate covered with a sheet of kitchen roll. Repeat the process with the other two breasts before placing them all on your baking tray, cooking in the oven for five minutes until the chicken is thoroughly cooked and the cheese is melted.