This is a beautiful main dish that I learned to make in Italy. There were not very specific instructions, but I’ll give you the gist.

The teacher used a pheasant, but if you don’t have one handy, use chicken. Her meat was poached, but I prefered roasted chicken. So… roast a chicken, and when cooled, debone and shred the meat. Use about 3 cups and keep the rest for another day. Chop a whole lemon in very small dice-skin and all-and add to the chicken. Thinly slice a couple stalks of celery. Dry toast about 1/2 cup of walnuts (or just use raw), chop into small pieces and add. Chop and add about 1/3 cup of fresh Italian parsley, and drizzle with about 2 tablespoons of olive oil. Stir together well, and place in a pan, like the one shown, and decorate the edges with slices of lemon.

That’s it! Enjoy!