Napoli Colorful Linguine Pan

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Napoli Colorful Linguine Pan

The perfect napoli colorful linguine pan recipe with a picture and simple step-by-step instructions.

For the meat:

  • 120 g Chicken breast, skinless and boned, frozen
  • 1 Egg white, (egg size S)
  • 1 pinch Salt
  • 1 tbsp Tapioca flour
  • 1 tbsp White wine, dry
  • 2 tbsp Sunflower oil

For the linguine:

  • 6 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 1 Hot peppers, green, long, medium hot
  • 30 g Carrot
  • 1 leaf White cabbage
  • 1 small Spring onion, fresh
  • 4 Anchovies, salty, pickled in vegetable oil
  • 3 tbsp Vegetable oil, from the anchovies
  • 2 tbsp Pineapple pieces, from the can
  • 6 Olives, black, pitted, out of the glass
  • 70 g Linguine, dried
  • 250 g Water
  • 5 g Chicken broth, Kraft bouillon
  • 1 tbsp Herbal mix, Italy
  • 60 g Pecorino, finely grated

For the egg yolk:

  • 2 tbsp Wheat flour, type 405
  • 3 tbsp Whole milk
  • 1 pinch Salt
  • 2 tbsp Sunflower oil

To garnish:

  • 3 Cherry tomatoes
  • 6 Olives, black, pitted
  • 3 Olives, green, filled, from the jar
  • 1 tbsp Pineapple pieces, from the can
  • 1 tsp Herbal mix, Italy
  • 1 pinch Pepper, black, fresh from the mill
  • 1 pinch Sage powder
  1. Prepare and place the ingredients for garnishing. Remove the stems from the cherry tomatoes, wash them and cut them in half crosswise. Cut the black olives into thirds, cut the greens in half. Halve the large pineapple pieces in the direction of the grain. If you have the opportunity to get fresh sage or frozen goods, you have to chop it up and use less than half a teaspoon.
  2. Let the chicken breast defrost, cut across the grain into approx. 4 mm thick slices and cut them into 10 mm wide strips. Beat 1 egg, separate egg yolk and egg white. Whisk the egg white with the salt. Dissolve the tapioca flour in the white wine and mix homogeneously with the egg white. Put the meat strips in the marinade, mix well and have them ready.
  3. Mix the egg yolks with me and salt and work with the flour to form a liquid dough. Let it soak for about 10 minutes and then fry it with the sunflower oil over a mild heat to form a yellow pancake. Let cool, roll up and cut across the linguine.
  4. Cap the onions and the garlic cloves at both ends, peel them and cut them lengthways into thin threads. To garnish, remove the stem from a pepper, wash it, cut open lengthways, unfold, core and cut halfway across into thin threads from above. Cut the remainder diagonally into pieces approx. 8 mm wide. Keep ready separately. Wash and peel the carrot, cut off both ends and cut into short silk threads diagonally with a julienne slicer.
  5. Use only flawless leaves for white cabbage. Separate the midrib and cut the leaves into strips approx. 3 mm wide. Wash the spring onions, remove dead leaves and roots. Cut the white part into pieces approx. 4 cm long, cut in half lengthways and cut the halves lengthways into thin strips. Cut the green part into approx. 5 mm wide rolls and keep them ready separately.
  6. Remove the anchovies from the glass in a bowl and drain. Cut the fillets into pieces approx. 8 mm wide. Remove 3 tablespoons of the oil from the glass. If necessary, fill the glass with sunflower oil so that the remaining anchovies are covered again. Halve the large pineapple pieces in the direction of the grain and drain well. Quarter the black olives lengthways.
  7. Strain the strips of meat, drain them well and fry them with the sunflower oil so that they don’t stick together. Don’t fry too long, just until their colored egg turns white. Take out of the pan with a slotted spoon and have it ready.
  8. Bring the water for the pasta to a boil and dissolve the chicken stock in it. Add the pasta and cook al dente according to the instructions on the packet. Strain, have them ready and do not discard the broth. DO NOT rinse the pasta!
  9. Heat the vegetable oil from the anchovies in a pan, add onions, garlic cloves and peppers and stir-fry for 1 minute. Add the linguine and anchovies and stir-fry for 2 minutes. Mix in the carrot threads, the white cabbage strips, the white parts of the spring onion, the pineapple pieces, the olive strips, the herb mix and the chicken. Spread the egg noodles over everything. Fry for 1 minute with the lid on.
  10. Sprinkle the pecorino over everything. Continue frying with the lid on until the pecorino has melted. Finish the linguine pan with the ingredients for garnishing. Fry again for 1 minute with the lid on, serve and enjoy.
napoli colorful linguine pan

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Written by John Myers

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.

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