Ricette

Wholegrain tagliatelle with chicken sauce

Prep.
30 minutes
Cooking
5 min.
Difficulty
Average
Type
Innovative

Ingredients

1 package wholegrain tagliatelle from Gastronomia Piccinini
1 pound (400 gr.) of chicken (deboned) meat, chopped in 1-inch pieces
1 onion, 1 carrot, 1 sellery stalk finely chopped
2 ounces (half a glass) of dry red wine
7 ounces (200gr.) of fresh chopped tomatoes
2-3 tbs EVO oil, salt and pepper
2-3 tbs grated pecorino cheese
1 sprig rosemary
1 tbs parsley , minced

  1. Pour oil in a pan and add chopped onion, carrot and celery, the rosemary and the tomatoes.
  2. Cook for 5 minutes then add the chicken pieces, simmer over low heat and deglaze with red wine.
  3. Cook the sauce 15 minutes, add some pepper.
  4. Cook in salted boiling water tagliatelle, drain as soon they float up and pour them into the sauce pan.
  5. Plate up and sprinke with parsley and grated pecorino cheese.

Goes well with an aromatic white wine from Sicily, like Grillo.

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