John Myers
Pullus Infula cum CITREA Capparis condimentum
Perfectum gallinaceum vitta cum capparis CITREA liquamine recipe cum imagine et gradatim instructionibus simplicibus.
condimentum
- 300 ml Vinum album semi-aridum
- Capparis I teaspoon
- I teaspoon CITRUM sucus
- 1 Bio lemon zest
- CL ml gallinacei
- I ternum Sugar
- I ternum purus dulce et condimentum acetum
- 300 ml Lactosum Free cremor
- 3 tablespoon Maizena
carnem,
- Pars II Pullus vitta
- VIII pars piperis CITREA
- 8 peciam Salis
- 2 tablespoon declaratur butyrum
- CL ml gallinacei
ornavi
- 1 chiliogramma Tagliatelle
condimentum
- Bring the wine to the boil together with the capers and let it reduce a little – add the chicken stock and let it reduce again (this will reduce the taste!)
- Now add lemon juice, lemon zest, pinch of sugar and cream – bring to the boil again – stir the maizena (or moonamine) with a little water until smooth and add and simmer again until the sauce has the desired consistency – season again with a little chilli sauce
carnem,
- Wash the chicken fillet and pat dry – cut diagonally in the middle – season with salt and lemon pepper – fry all over in clarified butter – deglaze with a little chicken stock – cover and let simmer for about 15 to 20 minutes on the lowest heat
ornavi
- Cook the tagliatelle al dente according to the instructions on the packet – pour off the water and put the pasta back in the pot – season with a little salt and pepper – add approx. 250 ml of the sauce and mix everything well, so we give the pasta a creamy consistency and a fine texture caper flavor
