Quick salad with smoked eel
2020-08-13 / test@t
Papardelle with chicken ragout sauce
Pappardelle is one of the widest types of flat egg pasta native to Tuscany. The name of this noodle comes from the verb "pappare", which in Tuscan dialect means "to eat with pleasure and joy." The width of fresh pappardellis can reach 3 cm, dry ones are narrower - 1.3-1.5 cm. It is not difficult to cook homemade pappardellas, but they turn out to be incredibly tasty and aromatic.
Ingredients
- 180 g pancetta
- 2 large onions
- 6 cloves of garlic
- 2 fennel onions
- 250 g mushrooms
- 400 g chicken thigh fillet
- 10 sprigs of thyme
- 2 tbsp. l. flour
- 400 ml chicken stock
- 250 g papardelle
- 2 tbsp. l. olive oil
- 1 small bunch of basil
- Parmesan shavings for serving
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the pancetta into small cubes. Heat a large, preferably cast iron saucepan and sauté the pancetta for 10 minutes, until all the fat is melted. Drain off the fat, leaving about 2 tablespoons in the saucepan. l.
Step 2
Peel the onions and garlic. Chop the onion into small cubes, chop the garlic. Cut the fennel into half rings, the mushrooms into slices. Place the onions, garlic and fennel in a saucepan and cook until soft, 8-10 minutes. Add the mushrooms and cook for another 5 minutes. Transfer vegetables to a bowl.
Step 3
Add olive oil to a saucepan and sauté chicken thighs, 3 minutes each. from each side. Return the vegetables to the pot and add the thyme leaves. Sprinkle with flour and stir. Pour in broth, bring to a boil, and then reduce heat to low. Season with salt and pepper. Cover the pot loosely and simmer for 30 minutes until the chicken is very soft.
Step 4
Transfer the chicken from the pot to a plate and use two forks to separate into small pieces. Return the meat to the pot.
Step 5
Boil the pasta in salted water, discard in a colander and arrange on plates. Add the stew. Sprinkle with finely chopped basil and parmesan flakes.
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