I was (politely) asked to take a break from the Asian subcontinent and make something more European.
I wouldn't go as far to say "your wish is my commande" but I do enjoy a good pasta dish, especially when there's texture involved. And what's more "European" than piment d'Espelette? ha!
There is nothing complicated here, just seasoned grilled white meat over some extra sexy sauce.
aah you came for the sauce, right? Because seriously, who cares what type of meat and what shape of pasta you use? The secret is in the sauce. You want to make it not too heavy, just perfectly balanced with acidity, creaminess, aldente-ness.
Serves 4
Ingredients:
4 turkey (or chicken) cutlets
300 g cavatappi (or other) pasta, cooked al dente
1 large zucchini, sliced
large handful (I have small hands) sliced sundried tomatoes
1 Tbsp tomato paste
1 Tbsp dried piment d'espelette (or paprika if you're afraid)
juice from 1/2 lemon
juice from 1/2 lemon
4 cloves garlic, grated
a few sprigs fresh rosemary
a few sprigs fresh rosemary
1/2 chicken bouillon cube, crushed
1/2 cup whey or reserved pasta water
1/4 cup heavy cream
1/4 cup heavy cream
some EVOO
some fresh black pepper
large handful (again, small hands I have) parmesan
large handful (again, small hands I have) parmesan
Directions:
1. Brush some EVOO, piment d'espelette, a bit of the garlic, and some pepper on the cutlets. Grill or pan fry with a bit of fresh rosemary and some lemon juice, then set aside.
2. In a wok, heat some EVOO and add the zucchini, some sprigs fresh rosemary, and most of the piment d'espelette. Stir, cooking, and add the garlic, pepper, and the rest of the lemon juice until bite tender.
3. Sprinkle the crushed bouillon cube over the zucchini and add some whey.
4. When heated through, add the tomato paste and incorporate.
5. When the pasta is al dente, drain and toss with the sauce, the sundried tomatoes, the parmesan, and some heavy cream (depending on the creaminess factor you wish to achieve).
Serve with some extra black pepper and extra parmesan or swiss for a creamy yet perfectly balanced delightful "mise en bouche"
oooh!
1. Brush some EVOO, piment d'espelette, a bit of the garlic, and some pepper on the cutlets. Grill or pan fry with a bit of fresh rosemary and some lemon juice, then set aside.
2. In a wok, heat some EVOO and add the zucchini, some sprigs fresh rosemary, and most of the piment d'espelette. Stir, cooking, and add the garlic, pepper, and the rest of the lemon juice until bite tender.
3. Sprinkle the crushed bouillon cube over the zucchini and add some whey.
4. When heated through, add the tomato paste and incorporate.
5. When the pasta is al dente, drain and toss with the sauce, the sundried tomatoes, the parmesan, and some heavy cream (depending on the creaminess factor you wish to achieve).
Serve with some extra black pepper and extra parmesan or swiss for a creamy yet perfectly balanced delightful "mise en bouche"
oooh!
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