Sauteed Chicken Carbonara with Asparagus and Broccoli
(serves four)
1 cup/240 ml light/single cream
1/2 cup/120 ml half-fat creme fraiche
1 egg yolk
lots of fresh black pepper
enough spaghetti for 4 — perhaps 1/2 lb
1 head broccoli, cut into florets
dozen or so spears asparagus
1 tbsp olive oil
the meat of a chicken
sprinkling of Fox Point Seasoning or other savoury blend
1 cup grated Pecorino or Parmesan cheese
Mix the creams, egg and pepper. Steam the broccoli and asparagus and place in a large serving bowl, big enough for the whole dish. Boil the spaghetti and add about 1/4 of the pasta cooking liquid to the cream sauce. Mix thoroughly.
Season the chicken and saute it in the olive oil until thoroughly but not overcooked. Add the cooked, drained pasta, the steamed vegetables and the sauce and toss thoroughly, over a TINY heat if you think it needs it. Do not really cook the sauce or the egg will scramble.
Serve with plenty of cheese to sprinkle on top. The cheese is really necessary for that salty, savoury kick, as the dish itself is very simple. Gorgeous.
Print This Post
No comments yet
Desserts (36)
dips (6)
dressings (5)
Main Courses (254)
pastry (2)
Salads (50)
Sandwiches (1)
Sauces (24)
Side Dishes (92)
Snacks (8)
Soups (34)
Starters (6)
(serves four, twice)
meatballs:
2 tbsps sunflower or other vegetable oil
1 kilo (about two pounds) pork mince
125 grams (about half a cup) ricotta cheese
generous tbsp Italian seasoning
large handful flatleaf parsley, finely chopped
large pinch sea salt
sauce:
generous splash red wine
5 clove garlic, minced
1 white onion, minced
3 soup-size cans tomatoes
large handful basil leaves, rolled and chopped into ribbons
Pour oil in a large, wide, heavy-bottomed frying pan. Mix all meatball ingredients and form into balls of about an inch in diameter. You’ll end up with about 24 meatballs. Set aside and heat oil till nearly smoking. Turn on extractor fan and open garden doors! Fry meatballs in a single layer, in more than one batch, if necessary, for a couple of minutes on each side, just to brown. Don’t worry about cooking them through; they’ll poach in the sauce. You just want a crust.
Set meatballs on a plate covered with paper towel, and pour wine into pan. Scrape up all lovely bits from bottom, and then add garlic and onion, cook just till soft, then add tomatoes and basil and cook…
read the rest of this recipe
