André and I really looooooove to cook. Hence, there are not that many recipe that we do, and redo, and re redo... But this one is a very special to my heart. The texture, the taste, the small, the way it looks... everything is so good! The original recipe comes from Jamie Oliver's website. It's funny how on the website, he explains how it got hold on the recipe in an old Italian cookbook. Following the first time André cook this meal for me, we ask our Italian friend Riccardo about it and he said he never ever heard about it and that it was not Italian. Anyway, this doesn't mean that it's less delicious!
Jamie is a little bit like chef Ricardo in Quebec, that I already mention in the Paella recipe, meaning they like to use "fancy" ingredient, that for us, just screams "change me"! Anyway, here is my version of this somehow "classic" ;)
Preheat the oven at 200°C (400F). In parallel to preparing the sauce, you should cook 300-400 g of pasta until a little less than al dente (everything is question of opinion, the amount should be for 4 peoples, but we somehow end up eating it all... hihi).
In a big pan, that goes in the oven, put a little bit of oil and toss 2 piece of boneless chicken, cubed (I had a huge breast piece). Add salt and pepper and brown on medium-high. Add an onion and 3-4 cloves of garlic, finely chopped (I chopped them soon after the chicken was in the pan, and add them as they were ready). Add 6-7 fresh mushrooms sliced (big ones) and a can of drained (keep the liquid!) mushrooms (how lazy of us we buy them already sliced) to the pan and wait so everything is a nice shade of golden-brown.
Pour the mushrooms' liquid in the pan with approximately 125 ml of white wine and simmer gently until it has reduce a little. By then the pasta should be ready and drained already. Add it to the pan and add 150 ml of cooking cream to the mix. let simmer until almost all the liquid has been absorbed by the pasta, who should be al dente. Add 2-3 table spoons of Parmesan to the mix and stir well. Top with some basil and the same amount of Parmesan and put in the over under grill for 5-10 minutes, or until brown and crispy. Enjoy!
Jamie is a little bit like chef Ricardo in Quebec, that I already mention in the Paella recipe, meaning they like to use "fancy" ingredient, that for us, just screams "change me"! Anyway, here is my version of this somehow "classic" ;)Preheat the oven at 200°C (400F). In parallel to preparing the sauce, you should cook 300-400 g of pasta until a little less than al dente (everything is question of opinion, the amount should be for 4 peoples, but we somehow end up eating it all... hihi).
In a big pan, that goes in the oven, put a little bit of oil and toss 2 piece of boneless chicken, cubed (I had a huge breast piece). Add salt and pepper and brown on medium-high. Add an onion and 3-4 cloves of garlic, finely chopped (I chopped them soon after the chicken was in the pan, and add them as they were ready). Add 6-7 fresh mushrooms sliced (big ones) and a can of drained (keep the liquid!) mushrooms (how lazy of us we buy them already sliced) to the pan and wait so everything is a nice shade of golden-brown.
Pour the mushrooms' liquid in the pan with approximately 125 ml of white wine and simmer gently until it has reduce a little. By then the pasta should be ready and drained already. Add it to the pan and add 150 ml of cooking cream to the mix. let simmer until almost all the liquid has been absorbed by the pasta, who should be al dente. Add 2-3 table spoons of Parmesan to the mix and stir well. Top with some basil and the same amount of Parmesan and put in the over under grill for 5-10 minutes, or until brown and crispy. Enjoy!
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