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
550ml Water
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
30g Butter
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.
Readers as you know I’m learning with Ask how to
#respectthepasta. ASK Ambassador Theo Randall, has created a set of rules
for making perfect pasta:
Pasta DO:
- Use LOTS of
boiling, well-salted water
- Cook for two
minutes less than the packet instructions and finish cooking in the sauce
with a spoonful of cooking water
- Enjoy
immediately in small portions in warm bowls or plates – “pasta waits for
no man”
DO NOT:
- Tip pasta into
a colander to drain it – use tongs or a slotted spoon to take pasta out of
the water
- Test
‘done-ness’ by throwing pasta onto the walls
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