Tagliolini with chicken and chanterelles

[For pasta]

Tagliolini with chicken and chanterelles

Category: Dishes from cereals and flour products

Kitchen: italian

Ingredients
For pasta
wheat flour of the highest grade	200 g
whole grain flour	100 g
egg	3 pcs
egg yolk	2 pcs
olive oil	1 tbsp. l.
For the sauce
chicken fillet (thighs without bone and skin)	4 things
chanterelles	500 g
olive oil	4 tbsp. l.
garlic	4 teeth
rosemary	1 tbsp. l.
dry white wine	200 ml + 200 ml
fat cream	200 ml
Parmesan	70 g
rucola	for decoration
salt pepper	taste

Cooking method

• Nostalgia almost tortured me to death when I read the next Olya's opus ... In order to give her (nostalgia) a break, I decided to cook something authentic. In addition, the other day I finally received the long-desired edition "The Big Cookbook: PASTA" (by the way, I strongly recommend it to all fans of Italy).
• I want to report to you, the Italians do know a lot about food.
• First, let's prepare tagliolini
• Of course, you can use commercial paste or any size. We focus on the "biblical" proportions: for 1 egg 100 gr. flour. The book says that flour with a high gluten content from durum wheat and spelled, as well as wheat flour (type 550 or 405) are best suited for pasta. Using recipes from top Italian chefs, I kneaded eggs, salt and flour in Kenwood. Then she took out a lump of a heterogeneous structure, and, stirring with her hands, introduced 1 tbsp. l. olive oil, wrapped in plastic and left on the table for 3 hours (one hour is enough). Then she rolled it out and cut it on the same Kenwood. I want to add that the dough turned out to have an ideal structure, elastic, did not require the addition of flour when rolling and slicing. From the indicated amount of ingredients I got pasta for "cook for dinner for 4 people" and "dry for another batch of the same."
• Cooking the sauce.
• Pour Extra Virgin olive oil into a saucepan, add crushed garlic and rosemary, fry until the garlic is golden brown. Strain the oil through a sieve (garlic and rosemary have already given their aroma to the oil, we no longer need them), pour back into the saucepan.
• 
• Chicken fillet (I had 4 thighs without bones and skin), pickled in a mixture of onion / salt / pepper, peel from the marinade and cut into small cubes (you can not marinate the meat, but use fresh, it is better of course not ice cream before), put in saucepan in aromatic oil and fry for 10 minutes, stirring once.
• 
• Chop the chanterelles, previously washed and cleaned of debris and sand, into small pieces and add to the meat. The recipe gives the weight of raw mushrooms!
• 
• Put out everything for 10 minutes under a closed lid. Season with salt, pepper and add 200 ml. dry white wine, (the other 200 ml according to the recipe should be consumed immediately! It has been proven that further cooking will be more fun and pleasant). Simmer until the liquid evaporates, about 10 minutes. Pour in the cream (I only had 33% fat, but I think 20% would work too), stir.
• 
• Grate Parmesan on a fine grater and add to the sauce. The cream sauce was stewed just as much as I was grating the Parmesan, about 3 minutes.
• 
• Add cheese to the sauce, stir, cover the saucepan, turn off the stove, the sauce will come by itself.
• And only now we cook pasta. By this time, our water was boiling. It is better to take a high saucepan, the masters say that it is correct to cook pasta like this: for 100 grams of pasta, we need 1 liter of water and 10 grams of salt (about 1 tablespoon). As the water boils, add salt and, covering the pan with a lid, let the water boil again. Next, put the pasta, mix with a fork or ladle.When cooking, the water should gurgle slightly, then the paste will boil evenly. We need to boil the pasta until it is al dente. For freshly prepared pasta, 1-2 minutes is enough. For purchased products, follow the recommendations on the packaging. The main thing is not to digest the pasta, otherwise we will get sticky dough. Ideal doneness is achieved when the pasta is soft on the outside and retains a small hard core on the inside. The finished pasta is immediately drained and served, or diluted with sauce.
• Our first option, serve with sauce on top and sprinkle with chopped arugula.
• 

The dish is designed for

4 large portions

Time for preparing:

1,5 hour

Note

Italy is a truly blessed country. Having been there once, you will dream of returning again. Italians treat food as a festive rite, with attention and love. Maybe that's why Italian food is so delicious

Enjoy cooking!

A wonderful recipe, written with such love, I immediately want to go to Italy and cook at home.

Irish, don't tell me, I want to go to Italy soooo, I can't eat

[Kara]

Kara, Ira !! What a fine fellow you are !!!! She published a wonderful recipe, described it tasty and sensibly, and only execution !!!!!
I always choose pasta with creamy sauce !! And with this composition, chanterelles and chicken, generally unearthly harmony of taste!
Moreover, I advised such a good book! : girl-yes: And she didn't even forget me
You are generous, sincere person !!! Thank you !!!
I will use your instructions !!

[Kara]

Kara, and what kind of noodles you have, with a groove in the middle !?
Do you want to eat because you are going to change your wardrobe in Italy?

Well, not that to directly change But where in Italy without shopping

And the grooves ... Probably you mean the strips not cut to the end. I already wrote somewhere, Kenwood noodles have an undeniable advantage, buying one cutter, in fact, you get two cutting options. I have a tagliolini cutter (width 4 mm), if you cut the paste on it immediately after rolling, then the middle line does not cut through and you get fettuccine with a width of 8 mm, and if you let the rolled layer dry a little, you get just tagliolini

I am wildly sorry, but the attachment cannot be universal. If it does not cut the dough, then either the dough is wrong, or the rolling is problematic. I had on a Chinese rolling so-not quite cut noodles. This is not an advantage, but a disadvantage.
I beg your pardon, I didn’t write about a hoarse topic.

[Twig]

Twig, it's not the same for everybody

For me, this turned out to be a significant advantage. I don’t think that the manufacturer somehow counted on this, on the contrary, it is more profitable for him to sell each nozzle separately.
And I discovered this feature quite by accident, as I decided to roll out noodles from a small piece of dough into 1 plate. So it turned out that I rolled it out, and immediately changed the nozzle and began to cut it. That is, the dough was still "wet". So it turned out what happened. And if you roll it in the usual mode (2-3 strips of dough without changing the attachments, then rearrange the cutter and start cutting from the first rolled strip), then everything is perfectly cut into the correct tagliolini. I taught my friend, and she taught her mother-in-law. This scheme works for everyone. So I don’t think three rolls are problematic.

Well, and the fact that this is not a Chinese fake, I think, no one has a thought. They haven't learned to counterfeit Keshka's attachments yet.