This is our beloved doggy! She is a very inteligent and beautiful poodle. Since we bought it as a gift to our dauther the summer of the 2004, she has filled our life with humour, love, friendship... and I could go on and on. For those of you who don't have a dog, I guess it's hard to imagine how important in our lives dogs become. Well, today I'm a bit upset because just bebore Xmas, Boleta (that's her name, meaning little ball) met her blue prince and we thought that she might be pregnant and were really happy about it! Today was the day the Vet would confirm that, she had an ecography programmed and it didn't show anything good: She only had one puppy and it's dead.... ooooohh. There's still a chance that her body absorbs what she's got in the uterus, but most probably she will need surgery.I'm the kind of person that worries too much for everything, so I tell myself that it will be ok, the Vet said that she'll be back home during same day. So lets hope everything will be alright.
So, today is not a very cooking-inspired day... I came out with this simple, easy, basic ingredients and quick dish.
Ingredients for 4 servings: 8 Chicken legs, 8 smoked bacon slices, a bunch of hazelnuts, a good pinch of rosemary, salt, black pepper and olive oil.
* First of all preheat oven at 200ºC.
* Now, prepare a dressing with the peeled toasted hazelnuts, rosemary and salt. Smash all ingredients together and reserve.
* Take away the chicken skin, clean it under tap water, dry it and add salt and black pepper to your taste.
* Coat in the hazelnuts dressing. Wrap the legs with the bacon slice.
* Drop some olive oil in an oven tray and place the legs on it, drop some more olive oil on top.
* Insert in the oven in a mid/high possition. Cook for 35 to 45 minutes. Last five minutes turn heat to 220 to have a crispy result.
* I had some roasted red peppers' leftover and used it in the dish to give some colour but you can have it with any other veggies: fried artichockes, some salad, whatever you feel like!
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