Colorful linguine pan "Napoli"

Ingredients for 2 servings:

• 150 g chicken breast, without skin and bones
• 1 egg white (from a size S egg)
• 1 pinch of salt
• 1 tbsp tapioca flour
• 1 tbsp dry white wine
• 2 tbsp sunflower oil
• 6 small onions, red
• 2 medium-sized garlic cloves
• 1 pepper, green, long, medium hot
• 30 g carrot(s)
• 1 leaf of white cabbage
• 1 small spring onion(s)
• 4 anchovies, salted, pickled in vegetable oil
• 3 tbsp vegetable oil (from the anchovies)
• 2 tbsp pineapple pieces
• 6 black olives, pitted (jar)
• 80 g linguine
• 250 g water
• 5 g chicken stock powder
• 1 tbsp Italian herbs
• 80 g Pecorino, finely grated
• 1 egg yolk (from a size S egg)
• 1 tbsp wheat flour type 405
• 3 tbsp whole milk
• 1 pinch of salt
• 1 tbsp sunflower oil
• 3 cherry tomatoes
• 6 black olives, pitted
• 3 green olives, stuffed (jar)
• 1 tbsp pineapple pieces
• 1 tsp Italian herbs
• 1 pinch(s) black pepper, freshly ground
• 1 pinch of ground sage

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

A sophisticated appetizer with chicken, anchovies, olives, cherry tomatoes, etc. Recipe from Campania, Italy.

Prepare and set aside the garnish ingredients. Remove the stems from the cherry tomatoes, wash them, and halve them crosswise. Cut the black olives into thirds crosswise and the green olives in half crosswise. Halve large pineapple chunks along the grain. If you can get fresh or frozen sage, chop it finely and use less than half a teaspoon. Thaw the chicken breast, cut it across the grain into approximately 4 mm thick slices, and then cut these into 10 mm wide strips. Crack open an S egg and separate the yolk and egg white. Whisk the egg white with the salt. Dissolve the tapioca flour in the white wine and mix it with the egg white until smooth. Add the meat strips to the marinade, mix well, and set aside. Mix the egg yolk with the milk and salt, then knead it into a runny batter with the flour. Let it sit for about 10 minutes, then fry it with the sunflower oil over low heat to form a yellow pancake. Let it cool, roll it up, and cut it crosswise to make linguine. Trim both ends of the onions and garlic cloves, peel, and slice lengthwise into thin strips. To garnish, remove the stem from a bell pepper, wash it, cut it lengthwise, open it up, remove the seeds, and cut halfway across into thin strips starting at the top. Cut the rest diagonally into approximately 8 mm wide pieces. Set aside. Wash and peel the carrot, trim both ends, and slice diagonally into short, silken strips using a julienne peeler. Use only one unblemished leaf of the white cabbage. Remove the central rib and cut the leaf into approximately 3 mm wide strips. Wash the spring onions, removing any wilted leaves and roots. Cut the white part into approximately 4 cm long pieces, halve them lengthwise, and then cut the halves lengthwise into thin strips. Cut the green part into approximately 5 mm wide rolls and set aside. Remove the anchovies from the jar and let them drain in a small bowl. Cut the fillets into pieces about 8 mm wide, remove 3 tablespoons of the oil from the jar. If necessary, refill the jar with sunflower oil so that the remaining anchovies are covered again. Halve large pieces of pineapple along the grain and drain well. Quarter the black olives lengthwise. Drain the meat strips, drain well and fry briefly in the sunflower oil so that they do not stick together. Only fry until they turn white. Remove from the pan with a slotted spoon and set aside. Bring the water for the pasta to a boil and dissolve the chicken stock powder in it. Add the pasta and cook al dente according to the package instructions. Strain, set aside and do not discard the stock. DO NOT rinse the pasta! Heat the vegetable oil (from the anchovies) in a pan and add the onions, garlic cloves and chili peppers and stir-fry for 1 minute. Add the linguine and anchovies and stir-fry for 2 minutes. Mix in the carrot threads, white cabbage strips, the white parts of the spring onion, the pineapple pieces, the olive strips, the herb mix, and the chicken. Spread the egg noodles over everything. Cover and cook for about 1 minute. Sprinkle the pecorino over everything. Cover and cook until the pecorino has melted. Finish the linguine dish with the garnish ingredients. Cover and cook for another 1 minute, serve, and enjoy.