John Myers
White Chicken Chanterelle Bolo with Parpadelle
The perfect white chicken chanterelle bolo with parpadelle recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast
- 4 Spring onions
- 50 g Carrot
- 150 g Chanterelles
- 4 Discs South Tyrolean bacon
- 1 Clove of garlic
- 1 tbsp Olive oil
- 150 ml White wine
- 150 ml Rama Cremefine 7%
- 2 tbsp Cream cheese
- 1 tsp Chicken broth instant
- Salt
- Pepper from the grinder
- Chilli from the mill
- Freshly chopped thyme
- Chopped rosemary
- 300 g Pasta parpadelle
- Parmesan
- Clean the chanterelles and remove the earth or sand with a brush or kitchen paper. Remove any soil by washing briefly. Leave the mushrooms whole or cut in half, depending on the size. Peel the spring onions and cut into rings. Peel off the garlic clove and press it through the press. Peel the carrot and chop it very finely. Wash the chicken, pat dry and chop in the universal food processor. Cut the ham into small cubes.
- Heat the oil in a large pan. Fry the minced chicken with ham until crispy. Remove. Fry the chanterelles, carrots, garlic and leek rings in the frying fat, turning for about 5 minutes. Season with salt and pepper. Deglaze with white wine and Rama Cremefine, bring to the boil and simmer for about 5 minutes. Season with broth and herbs. Stir the cream cheese into the sauce. Season to taste with salt, chilli and pepper.
- In the meantime, cook the pasta in boiling salted water until al dente. Drain the pasta, serve with the sauce, rub the Parmesan on top and garnish with basil.
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