Chicken breast in a chard coat with homemade pappardelle in tomato and chard cream

Ingredients for 4 servings:

• 2 chicken breasts
• 6 large chard leaves
• 200 g minced veal
• 1 egg yolk
• 200 g cream
• 1 tbsp mixed herbs, freshly chopped (e.g. thyme, marjoram, parsley, tarragon, etc.)
• 500 g chard, fresh
• 50 g butter
• 200 g cream
• 1 tbsp mustard, medium hot
• 2 medium-sized tomatoes, diced
• 50 g Parmesan, grated
• nutmeg
• 250 g durum wheat semolina
• 250 g durum wheat semolina, double-ground (semola di grano duro rimacianta)
• 1 egg(s)
• 2 tbsp olive oil
• n. B. water
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Pasta from the pasta maker, homemade meat stuffing, ideas for chard

For the stuffing, freeze the minced meat and salt. The remaining ingredients and the food processor should be very cold. Finely chop the minced meat and salt in a food processor. Add the egg yolk and chop. Gradually add the cream and mix until a smooth mixture is formed. Season to taste with herbs, salt, and pepper. Blanch the chard leaves in salted water and pat dry thoroughly. Line a sheet of cling film. Place the chard leaves on the film and spread with the stuffing. Season the chicken breast well with salt and pepper and place on the stuffed chard leaves. Now wrap everything into a roll and twist it like a candy. Repeat this process two more times, using aluminum foil as the final layer. Poach for approx. 20-25 minutes (cook in a water bath at less than 100°C). Meanwhile, prepare the pappardelle in the pasta maker. Add the semolina and semolina to the pasta maker. Make a total of 190 ml of whisked liquid from the egg, olive oil and water as needed and pour it in during the mixing process. Press it out once using the enclosed pasta maker die and return it to the dough bowl. Let it rest for 20 minutes. Ideally, change the die (e.g. Pappardelle 8 mm from Pastidea), knead again and press it out. Repeat the press process if necessary. Cook in plenty of salted, boiling water for about 3 minutes. For the chard cream sauce, reserve 2 ladles of the pasta water. Trim the chard leaves from the stems. Cut the leaves into strips and dice the stems. Sauté the diced stems in half of the butter until golden brown and let it simmer, covered, for about 5-10 minutes at a low heat. Mix the cream and mustard. Now add the leaf strips, diced tomatoes and the remaining butter and simmer, covered, for a few more minutes. Pour in the mustard cream, add the Parmesan cheese and let it simmer with the pasta water for another 5 minutes. Season with salt, pepper, and nutmeg and stir into the cooked pasta. Note: You can also use 500 g of store-bought pappardelle.