New week

Buon lunedi,

All back to work and the weather is not nice today, so I'm sure we all fill down.
So first thing on Monday never have fish, is never going to be fresh so if you are planning your dinner the choice is restricted, and I will suggest something light as I'm sure we all had lot's of food and (drinks) over the weekend.
Nice home made soup is always welcome on Monday, or a nice salad with roast ham, poached eggs, some mozzarella, cherry tomato and anything you like to add.
What I'm going to prepare tonight for me and my wife is Pollo alla griglia con insalata e pomodori, Grilled free range chicken and escarole and tomato salad.

The recipe pollo marinato alla griglia:

For 4 people

1 large free range chicken
7 tablespoon e.v.olive oil
1 chili
1 lemon
1 bunch of rosemary
5 garlic cloves
3 tablespoon white wine vinegar
salt
black pepper
1 whole escarole
2 beef tomatoes
5 tablespoon warm water
1 red onion

Two hour before cooking cut down the bottom part of the chicken bone, from the back to the from of the back bone in two times so that you will be left with a one centimetre long bone, than turn over and press until flat, cover with clean film and start flattening by using your hand or a kitchen hammer.
When completely flat and soft, start lifting the skin in the middle part covering the breasts, and add the garlic cloves flattened but still skin on, some rosemary and the zest of the lemon, finish with salt, pepper, cover again and massage with 2 tablespoon of the oil.
Turn over and add salt and pepper, then place in a large bowl and cover with clean film and keep in the fridge for 1 hour and 30 minutes. Take out 30 minutes before using so that it is at room temperature and start  heating a grill pan (with no oil), when it is at smoking point add the chicken, skin side first and cook for 4 minutes, then turn over and cook for 6 minutes.
When ready place in a Owen dish with the water and cook at 180 degree for 45-50 minutes skin side on top and cover with some foil, then remove foil 10 minutes before the end, so that the skin is crispy, and let it rest for 5 minutes before carving.
In a large serving bowl place the escarole that you have cleaned first and cut in 4 to 5 centimetres leaves, add sliced tomatoes, sliced onions, than in a small bowl mix the rest of the oil, the crushed garlic clove, chopped chili, vinegar, salt to taste and add to the salad 3 minutes before serving.
Buon appetito, I hope you will like this recipe and have a great night and if you can drink a glass of white wine (I will have Falanghina from my region Campania)