FERNANDINA FARE
Tested recipes of local favorites

DITALINI with TOMATOES, CAPERS AND LEMON OIL
FROM: Taunton's Fine Cooking

Kosher salt
1 lemon
1/2 cup plus 1 TBL. olive oil
2 cloves garlic, smashed
Large pinch crushed red chile flakes
1 can (14-ozs.) high-quality diced tomatoes with their juices
2 heaping TBLS. drained capers, rinsed and roughly chopped
1/2 cup tightly packed pitted Gaeta or kalamata olives, roughly chopped
1 lb. dried ditalini (or other small pasta)
Freshly ground black pepper
1/4 cup thinly sliced chives

Bring a large pot of well-salted water to a boil. Using a peeler, gently skim wide strips of the zest from the lemon. Put the 1/2 cup olive oil in a small saucepan and set it over medium heat. When the oil
is about 210° (it should bubble lightly if you lower a strip of zest into it) - about one minute - add the strips of zest and then take the pot off the heat. When the oil is cool, strain it and set it aside.
Put a 10-inch skillet over medium-high heat. When the pan is hot, add the remaining 1 TBL. olive oil; a few seconds later, add the garlic and chile flakes and cook for about 30 seconds; swirling the pan to keep them from burning. Carefully add the tomatoes, capers and olives. Reduce the heat to medium low. Simmer until the sauce thickens and the tomatoes start to lose their form, 8 to 10 minutes. Reserve until needed.Cook the ditalini in the boiling water until just about tender, about 9 minutes. Drain the pasta and put it in a large bowl. Add the hot sauce and 2 TBLS. of the lemon oil and toss well (if you like moister pasta, add more lemon oil). Add salt and pepper to taste. Toss in the chives just before serving.

JOE'S CHICKEN
FROM: Joe Pidgeon, chef, diver and quartermaster on the Polly L

4 chicken breasts
1 cup dry stuffing mix (Like Stove Top or Pepperidge Farm)
about 1/2 cup water
4 1/4-inch slices of bel paese cheese (Joe uses mild cheddar)
one 8-oz. carton mushrooms, sliced
8 thin slices prosciutto

Butterfly the chicken by cutting a large pocket into the thick end of the breast. It's almost like slicing the thick end in half like a cake layer, but don't cut all the way through on one side, leaving it like a hinge.
Moisten the stuffing with water. Into each butterflied chicken breast pocket insert 2 TBLS. moistened stuffing, 3 or 4 mushroom slices and 1 slice of cheese. Wrap each chicken breast with two slices of prosciutto and secure with 2 toothpicks.
Place chicken in lightly oiled pan. Top with remaining moistened stuffing and mushroom slices. Add more mushrooms if desired. Bake uncovered at 375° for 45 minutes or until done.