In Soup a la Smurf, Gargamel lists an impressive number of dishes in which Smurfs are the main ingredients. This is one of the dishes he kept in reserve. .
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 45 Minutes
- 2 lemons
- 4 chicken cutlets (you can also use leftover roast chicken)
- 5½ oz live smurfs (or 5½ oz blue candy spaghetti)
- 1 onion
- Olive oil and butter for frying
- 1 handful fresh parsley leaves
- Salt and pepper
How to Make It
- Roll the lemons back and forth several times between your palm and a tabletop, pressing down firmly. Then flay the lemons with a grater or peeler to remove the zest. Cut them in half, and squeeze to collect the juice.
- Place the chicken in a dish, sprinkle over the zest and two-thirds of the lemon juice, cover, and marinate for the time it takes to cast a spell over the Smurfs.
- Catch the Smurfs. . . . Watch out! Too late . . . Wipe away the pepper thrown into your eyes by Jokey Smurf, bandage your fingers injured by Handy Smurf’s hammer, and push Azrael out of the window, who has been watching the birds through the glass. Tie up the Smurfs so they don’t escape and wash them, making sure to remove the glasses of Brainy Smurf first. Once they are tied together well, make them swallow a philosopher’s potion to turn them into spaghetti.
- Peel the onion, cut it into small pieces, and cook with the rest of the lemon juice and a small glass of water over low heat for 20 minutes, until really soft. Meanwhile, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a frying pan and add the drained pieces of chicken. Cook the cutlets (about 4 minutes per side), basting them regularly. Season with salt and pepper.
- Serve the Smurf spaghetti, warmed quickly in the microwave, with the chicken and stewed onions, and sprinkled with parsley leaves. (Author’s note: no Smurfs were really harmed in the making of this recipe.)