Chop the chicken and season with seasoning salt, garlic pepper, paprika powder and nutmeg, let it steep a little! Clean the mushrooms and cut into slices. Peel the shallots and garlic, cut the shallots into thin wedges and grate the garlic finely. Cut the ham into fine strips.
Preheat the oven to 80 degrees!
Heat the oil in a pan and fry the meat in 2 portions, briefly and spicy, remove. Then fry the mushrooms in the same fat until crispy and add to the meat. Then add shallots and ham and fry until the onions get color, deglaze with wine and bring to the boil briefly. Then melt the Gorgonzola in it and add the cream!
Then add the chicken and mushrooms again and mix everything well. Dissolve the potato flour with a little water and bind the chicken with it. Season with seasoning salt, garip pepper and pepper. Add the chives and keep everything warm in the oven!
Clean and wash the zucchini and cut into spaghetti with the spaghetti peeler, can of course also be done by hand! 🙂
Bring the salted water to the boil and blanch the zucchini in it for 2 minutes. Take it out and keep it warm in the oven! At the same time cook the spaghetti al dente according to the package instructions. Sieve and rinse with cold water. Pick up an espresso cup of pasta water!
Mix the spaghetti with the zucchini, pasta water and about 2 tablespoons of oil.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.