鸡胸肉青酱意大利宽面

材料

嫩菠菜1½杯
罗勒1杯，洗净沥干
蒜头1瓣，切碎
帕尔马芝士¼杯
松子1/3杯
海盐少许
橄榄油1/3杯，另备适量
鸡胸肉1片
浓奶油2大匙

意面

优质意大利00面粉400克，另备少许
大型散养鸡蛋4个
清水1-2大匙

装饰料

帕尔马芝士适量，磨碎
烤香的松子适量

做法

  1. 准备意面面团：把面粉筛入立式搅拌机的搅拌碗中，把搅拌面团用的配件装置好。
  2. 把鸡蛋打在小碗里，用叉子打散后加入面粉中，用速度1开始搅拌，然后根据鸡蛋的大小逐步加至速度2或3。面团太干时可以适量加入1-2大匙清水。
  3. 面团开始成型时从搅拌机中取出，放在干净的案板上，撒上少许面粉，揉搓3分钟左右成表面光滑的面团，用保鲜膜裹好，冷藏30分钟以上。
  4. 把面团均匀分成4份，其中一份稍微压成长方形，剩下的面团用保鲜膜包好防止变干。
  5. 把意大利面专用配件装置在立式搅拌机上，设置为厚度1，把第一块面团通过意大利面配件的滚轴，重复几次，每次通过前都需要折叠。把厚度逐次增加，每次加1，增加至5或6为止。
  6. 如果面团开始变得粘手，或是变得太长，记得均匀撒上少许面粉，把它切半，平铺在撒上面粉的托盘中。重复步骤5至所有面团都压好。
  7. 把意大利宽面配件装在立式搅拌机上，把压好的面皮放进去做成宽面，把做好的面条挂起来防止粘连。
  8. 把加盐的水用大火煮滚，加入意大利面，煮5-6分钟至弹牙，捞出沥干，保留适量过滤的煮面水待用。在煮好的面条上淋上少许橄榄油防止粘连。
  9. 准备青酱：在立式搅拌机中加入以下材料：嫩菠菜1杯、罗勒、蒜茸、帕尔马芝士、松子、橄榄油和少许海盐，搅打成带颗粒的糊状。
  10. 用中高火加热厚底煎锅，加入少许橄榄油，加入鸡胸肉煎5-7分钟至均匀变成金棕色，翻面后继续煮熟，移开煎锅，取出待用。
  11. 在同一个煎锅中加入几大匙煮面水，焖煮1-2分钟，有需要可适量增加煮面水。
  12. 加入5-6大匙青酱，搅拌均匀后加入浓奶油和剩余菠菜。
  13. 加入煮好的意面，轻轻翻拌均匀，盛盘后放上切片的鸡胸肉、干酪和烤香的松子即可。

Chicken Fettuccine with Pesto Cream Sauce

Ingredients

1½ cup baby spinach
1 cup basil, rinsed and drained
1 clove garlic, minced
¼ cup parmesan cheese
1/3 cup pine nuts
pinch of sea salt
1/3 cup olive oil, plus extra for cooking
1 chicken breast
2 tbsp thickened cream

Pasta

400g tipo 00 flour, plus extra for dusting
4 large free range eggs
1-2 tbsp water (if required)

Garnishing

extra parmesan cheese, shaved
toasted pine nuts

Method

  1. To prepare pasta dough, sift flour into mixer bowl, and attach dough hook.
  2. Break eggs in a cup and mix in with a fork. Add eggs to flour and start mixing slowly on speed 1, working your way up to speed 2-3. Depending on the egg size used, 1-2 tbsp of water can be added if dough is too dry.
  3. When dough starts to come together turn it out onto a clean bench, dusted with a little flour and knead for about 3mins until smooth. Wrap in plastic wrap and refrigerate for at least 30mins.
  4. Cut dough into 4 pieces and flatten one piece slightly into a neat rectangle, wrapping the remaining pieces in plastic wrap to prevent drying out.
  5. Attach the pasta roller attachment to the stand mixer, starting on the widest setting (1). Pass flattened piece of dough through the machine a few times, folding each time to start with. Increase the notch’s 1 at a time up until notched 5 or 6.
  6. Dust lightly with flour if it starts to stick and if it becomes too long to handle, cut it in half and lay on a dusted tray flat while the remaining dough is rolled out.
  7. Attach the fettuccine cutter attachment to the stand mixer and pass each sheet of dough through. Hang fettuccini on a rail to prevent it sticking.
  8. Bring a large stock pot of salted water to a boil over high heat. Add fettuccini and cook 5-6mins until al dente and drain. Reserve drained liquid for later use. Drizzle a little olive oil over pasta to prevent it sticking.
  9. To prepare pesto sauce, combine the following in the food processor: 1 cup spinach (set aside the remaining for later), basil, minced garlic, parmesan cheese, pine nuts, olive oil and a good pinch of sea salt. Blitz until it comes together into a rough paste.
  10. Heat up a heavy base fry pan on medium to high heat, add a good drizzle of olive oil. Place chicken breast in and cook for 5-7mins, or until it a nice golden brown colour. Flip it over and cook the other side. Once it’s cooked through, remove it from heat and set aside.
  11. Add a few tbsp of reserved pasta water to the fry pan. Allow it to simmer for 1-2mins. Add in more pasta water if needed.
  12. Spoon in 5-6 tbsp of pesto and stir though, followed by thickened cream and remaining spinach.
  13. Add drained pasta and gently toss through sauce along. Serve with chicken breast thinly sliced over the top, extra parmesan cheese and a sprinkle of toasted pine-nuts.
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