Pasta Tetrazzini

Ingredients for 2 servings:

• 10 g porcini mushrooms, dried
• 200 g lean chicken, preferably boneless thighs
• 1 clove(s) garlic
• 200 g mushrooms, mixed, fresh
• 50 ml wine, white, semi-dry, approx.
• Pepper, freshly ground, black
• Salt (sea salt)
• olive oil
• 250 g pasta, durum wheat, as desired
• 250 g cream
• 100 g freshly grated Parmesan cheese, e.g. Grana Padano
• 5 leaves of fresh basil
• Extra virgin olive oil
• possibly Parmesan, sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

baked pasta in creamy poultry and mushroom sauce

Place the dried mushrooms in a deep dish and pour hot water over them, letting them soak for a few minutes. Strain, reserving about 150 ml of the draining water. The mushroom liquid and the wine should make about 200 ml of liquid. Cut the meat into bite-sized pieces. If using thighs (better, they don’t taste as dry!), bone and skin them first. Season with salt and pepper. Peel the garlic clove and thinly slice. Clean and shred the fresh mushrooms. Heat a splash of olive oil in a large pot (this should hold all the ingredients later!). Gently fry the meat, add the mushrooms and garlic, and deglaze with the mushroom stock and wine mixture. Simmer over medium heat for about 10 minutes, until the liquid has reduced slightly and the meat is tender. Meanwhile, cook the pasta in plenty of salted water according to the package instructions until al dente. Drain well; do not rinse! Add the cream to the chicken, stir briefly, and bring to a boil. Season generously with salt and pepper. Add the pasta to the sauce, mix thoroughly, and add a good 70g of the grated Parmesan cheese and stir in the basil. Transfer to a baking dish, sprinkle with the remaining Parmesan cheese, and briefly broil in the oven until the cheese turns golden yellow. Arrange on plates before serving, drizzle with olive oil, and garnish with freshly shaved Parmesan cheese, if desired.