Contents
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Ingredients
Flesh:
- 5 Pc. Corn chicken breast
- Salt
- Pepper
- Oil
Pasta:
- 4 Pc. Egg yolks, fresh
- 1 Pc. Whole egg
- 300 g Flour
- 2 tbsp Olive oil
- Salt
Filling:
- 1 Pc. Onion
- Mushrooms
- Garlic cream cheese
- Herbal cream cheese
- Salt
- Pepper
Sauce:
- White wine
- White wine vinegar
- Honey
- Salt
- Pepper
Instructions
Corn chicken breast:
- Clean the corn chicken breast and remove the bones and excess skin. Then cook sous vide at 65 ° for about 60 minutes. Then the meat can be rubbed with salt and pepper on the skin side and fried in oil or butter (only on the skin side); until the skin is crispy.
Sauce:
- For the sauce, attach the sections of the corn chicken breast with a little butter and deglaze with white wine. The sauce can be reduced a little and is seasoned with honey and white wine vinegar. Salt and pepper can be added as desired.
Filling:
- For the filling, the mushrooms and onions are chopped into small pieces, sautéed and seasoned with salt and pepper. The cream cheese can now be added to taste.
Pasta dough:
- For the pasta dough, the flour is placed on the workplace and a hollow is created. The eggs, oil and salt are added to it. Then mix the mixture with a fork until it has a sticky consistency. If the dough is too dry, you can add an egg. If the dough is too runny, a little flour can be added.
- Now you knead the mass until it gets a golden-yellow color. The dough is then put in the cold for about 30 minutes.
- Then you process the dough through the pasta machine and cut out circles with a glass. The filling is put on a circle, the edge is brushed with a little egg yolk and a second circle is placed on top. The edge is then squeezed with a fork and the noodles are cooked for about 5 minutes.
Nutrition
Serving: 100gCalories: 420kcalCarbohydrates: 62gProtein: 8.6gFat: 15.1g