John Myers
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Frizzy Mother Hen with Pappardelle
The perfect frizzy mother hen with pappardelle recipe with a picture and simple step-by-step instructions.
Mushroom sauce / fried mushrooms
- 1 Frizzy mother hen
- 1 Onion
- 2 Toes Garlic
- Butter
- Salt, pepper, nutmeg
- 1 tbsp Flour
- Milk, cream
- A few leAves of fresh spinAch
- Rapeseed oil
- 2 tbsp Flaked almonds
Pappardelle
- 4 tbsp Flour – heaped tbsp
- 1 Egg
- 1 tbsp Rapeseed oil
- Salt
- Approx. 100 ml of water
Pappardelle – wide ribbon pasta
- Put the flour on the work surface and make a well, egg; Mix in the oil, salt and a little water slowly, add the rest of the water in small steps and knead the dough until it is nice and smooth (6-7 min). Let it rest for about 30 minutes in the shape of a ball.
- After the rest break, dust the work surface with a little flour and roll out the dough very thinly, then cut strips at least 2 cm wide with a knife. Now hang up the pappardelle to dry (e.g. on the handle of the oven).
- Cook the papardelle al dente in plenty of boiling salted water (6-7 minutes).
Krause mother hen: as a sauce and hot fried
- The structure of the frilled mother hen is very similar to a cauliflower. . Wash the mushroom carefully, due to its growth it usually brings some soil with it, in the gaps there are all kinds of small animals that you can drive away by shaking. It has a firm stalk, cut it off and pick the rest apart.
- Cut the stalk into small pieces and fry in plenty of butter with finely diced onion and garlic. Season with salt and pepper. Dust with a little flour and mix with milk and cream to a creamy sauce. Add a pinch of nutmeg, done.
- Sear the frizzled mushroom pieces in a little rapeseed oil, season with a little pepper and only add salt after frying.
- Roast 2 tablespoons of flaked almonds in a little rapeseed oil and then season with salt. Wash the spinach well and cut the leaves in half lengthways.
- Mix the pappardelle with the mushroom sauce. Put a good portion on each plate and sprinkle with the spinach flakes. A few spicy fried mushrooms with it and a few flaked almonds on top … DONE!
- The frilled mother hen :. It looks like a sponge. Can be processed very well – whether braised or fried, always a poem, is never wormy (until now). Has a wonderful scent that fills the entire home. And one mushroom is enough for 3-4 eaters, the weight is usually 1 – 1.4 kg! In some regions the mushroom is also called “Fette Henne”, both of which somehow fit well: D
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