John Myers
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Saltimbocca from Chicken Fillet on Bed of Spinach Crème Noodle
The perfect saltimbocca from chicken fillet on bed of spinach crème noodle recipe with a picture and simple step-by-step instructions.
pasta dough
- 400 g Durum wheat flour
- 200 Milliliters Water
- 1 teaspoon Salt
- 20 g Octopus color
Saltimbocca
- 3 Sprigs of sage
- 750 g Chicken fillets
- Salt
- Pepper
- 5 disc Serrano ham
- 1 piece Onion
- 2 piece Clove of garlic
- 3 tablespoon Oil
- 500 g Fresh spinach leaves
- 400 g Tagliatelle
- 200 g Creme fraiche Cheese
- Vegetable broth powder
- 125 Milliliters White wine dry
Pasta
- Mix the water with the squid color and add the remaining ingredients. Knead thoroughly with your hands to form a smooth, compact dough. The longer you knead, the smoother the dough will be. If the dough becomes too firm / dry, add water drop by drop. If it is too soft, knead in a little more semolina. Shape the dough into a ball, wrap in cling film and let rest for 1 hour. Roll out thinly with a rolling pin on a lightly floured work surface. Let it dry for a few minutes, then cut into thin or thick strips with a knife – depending on your taste. The best way to do this is with a pasta machine. Use the pasta fresh and cook al dente in plenty of sparkling salted water. The cooking time depends on the size and thickness of the pasta and is around 1-3 minutes. Dried noodles each take 1 minute longer, dry noodles 5 minutes longer.
Saltimbocca
- Wash the sage, pat dry and pluck the leaves off. Wash the meat, pat dry and cut one long side, but not through. Season with salt and pepper. Place 1 slice of ham and 1-2 sage leaves in each. For the spinach, peel the onion and garlic, dice both finely. If you have fresh spinach, blanch the spinach in salted water for about 3 minutes and drain in a sieve. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic until translucent. Add the frozen spinach. Pour 100ml of water. Bring to the boil and cover and thaw for 14-16 minutes over low heat, stirring occasionally. Cook the pasta in 3-4 liters of boiling salted water (approx. 1 teaspoon of salt per liter) according to the instructions on the packet. Heat 2 tablespoons of oil in a pan. Fry the meat in it on each side for about 4-6 minutes. Fry the remaining sage leaves shortly before the end. Deglaze with wine and bring the roast to a vigorous boil. Drain the pasta well. Stir the creme fraîche into the spinach and heat. Fold in the pasta. Season to taste with salt, pepper and vegetable stock powder. Serve the spinach noodles with saltimbocca. Drizzle with the roasting matter.
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