Colorful linguine with zucchini and green beans

Ingredients for 2 servings:

• 160 g chicken breast
• 2 leaves of red cabbage
• 6 small cherry tomatoes
• 6 slices of zucchini
• 24 green beans, fresh or frozen
• 1 tbsp sesame seeds
• n. B. spring onion(s)
• 6 mushrooms, brown
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), green
• 1 small carrot(s)
• 120 g linguine
• 360 g water
• 8 g broth powder (mushroom bouillon)
• 2 large egg whites
• 1 pinch of salt
• 2 tbsp tapioca flour
• 1 tbsp dry white wine
• 2 egg yolks
• 1 pinch of salt
• 5 tbsp cooking water
• 1 tbsp sour cream
• 1 tsp lemon juice
• 1 pinch(s) white pepper, freshly ground
• 1 tsp Italian herbs
• 6 tbsp extra virgin olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

with cherry tomatoes, chicken and mushrooms in egg sauce, recipe from Liguria, Italy

Prepare the garnish ingredients and set aside. Remove the stems from the cherry tomatoes, wash them, and halve them crosswise. Finely slice the green parts of the spring onions. Cut the chicken breast across the grain into approximately 5 mm thick slices, then halve them lengthwise and crosswise. Crack 2 eggs, separate the yolks and egg whites. Whisk the egg whites with the salt. Dissolve the tapioca flour in the white wine and mix it evenly with the egg whites. Marinate the dried chicken pieces in this mixture for about 30 minutes. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the small green chili pepper, cut it crosswise into thin slices, leaving the seeds on, and discarding the stem. Clean the mushrooms, separate the stems from the caps, and cut them lengthwise into thin strips. Cut the caps into thin slices. Wash and peel the carrot, trim both ends, and julienne it diagonally into short silk threads using a julienne peeler. Bring the water for the pasta to a boil and dissolve the mushroom bouillon powder in it. Add the pasta and cook al dente according to the package instructions. Strain, reserving the stock. Do not rinse the pasta! For the sauce, whisk the egg yolk with a pinch of salt and 1 tablespoon of olive oil. First mix the sour cream with the pasta water and lemon juice until smooth, then whisk with the egg yolk. Strain the meat pieces and drain well. Cut 5 slices, approximately 6 mm thick, from a washed zucchini and fry on both sides in 2 tablespoons of olive oil until browned. Wash the fresh green beans and trim both ends. Use frozen beans. Blanch in the pasta stock for 3 minutes. Briefly toss the zucchini slices in the olive oil. Arrange on serving plates with the zucchini slices and washed red cabbage leaves and season with a small pinch of salt and pepper. Heat a deep frying pan or wok, add 2 tablespoons of olive oil, add the meat pieces, and stir-fry for 2 minutes. Remove from the pan, add the remaining olive oil, and let it heat through. Add the onions, garlic, and chili and stir-fry until the onions are translucent. Add the mushrooms, followed shortly thereafter by the noodles, and stir-fry for 2 minutes. Mix in the carrot threads. Add the meat and stir-fry for 1 minute. Deglaze with the sauce, stir-fry briefly, and divide among the serving plates. Garnish, serve warm, and enjoy.