Heres mine. I adore it and its one of our favourites at home. Just add a simple salad of Rocket lettuce, Mozerella pearls and baby plum tomatoes drizzled with some balsamic vinegar and you have a wonderful meal full of summer sunshine! See others over at #TuscanyNowCookOff
Penne Al Pollo Della Casa
Salsa Di Funghi
10g Dried Porcini Mushrooms
3 Tablespoons Extra virgin Olive oil
30g White Onion, chopped
20g celery, diced
2 Garlic Cloves, finely chopped
A pinch of fennel seeds
100g button mushrooms, finely chopped
100ml chicken stock
1 teaspoon granulated sugar
1 tablespoon cornflour
60ml (4 Tablespoons) milk
3 tablespoons finely chopped flat leaf parsley
1 tablespoon finely chopped tarragon
Freshly ground pepper
Soak the Porcini’s in 100ml of warm water for 30 mins. Strain (keep the water) & finely chop.
Heat oil in saucepan. Add onion & celery & cook over a low heat till onions are translucent (about 6 mins) Add the garlic, fennel & porcini and half the button mushrooms. Add half the water (275ml) and simmer gently for 5 mins.
Use the Porcini water, chicken stock, sugar & cornflour and stir into remaining water.
Remove saucepan, blend till smooth & pour in to cornflour mixture. Return to saucepan and stir with a whisk back to simmering (sauce should have thickened slightly)
Add milk, herbs & remaining mushrooms. Simmer for 10 mins. Use immediately or cool and store in fridge for up to 3 days.
And the rest:
4 Tablespoons Olive oil
300g Button mushrooms, sliced
400g Raw Chicken Breast cut into thin strips
60ml Dry White Wine
375g Salsa di Funghi (half the above recipe)
380ml Single cream
1 Tablespoon finely chopped fresh thyme
500g De Cecco or Italian Penne (I used gluten free)
40g Parmesan grated
Freshly ground salt & black pepper
2 Sprigs of fresh Thyme to decorate.
Heat 3 tablespoons of oil in a medium frying pan. Add mushroom and sauté over a medium heat for 3-4mins. Remove from heat & set aside.
Toss the chicken in a bowl with remaining oil, season with salt & pepper.
Bring a large pan of salted water to a rolling boil for the pasta. Preheat oven to 200c
Melt butter in a large saucepan. When it foams add chicken pieces and turn them to brown for 3-4mins. Stir in wine & raise the heat until wine has evaporated. Add the sautéed mushrooms, mushroom sauce, cream & thyme to the pan. Stir as your bring sauce gently to boil. Lower the heat and simmer for 10 mins.
Cook the pasta for 2 mins less than package instructions. Drain. Turn the penne into the pan with the sauce and cook together for 1-2mins. Spoon pasta mixture into an ovenproof dish. Sprinkle with the cheese and bake for 10-15 mins. Remove from the oven, garnish with the sprig of thyme & serve with a fresh salad.