How to cook Fettuccine nests

 

FLURRY OF CURRY

By: Courtesy of WOW! Hospitality

Ingredients:

2 Tbsp canola oil
½ red onion, thinly sliced
1 red pepper, thinly sliced
Salt and pepper to taste
2 Tbsp minced garlic
2 Tbsp minced ginger
1 lime, quartered
4 chicken breasts, cooked, sliced
¾ litre curry sauce (recipe below)
4 Tbsp sambal olek
1 cup of chicken stock*
2 ½ lbs cooked
4 Tbsp pineapple mango chutney (recipe below)
4 Tbsp crushed peanuts

Directions

In a large sauté pan, heat the oil, then add red onion, red pepper, salt, pepper, garlic and ginger. Sauté for 2–3 minutes. Squeeze in lime juice and toss in juiced limes. Add the chicken, curry sauce, sambal olek and stock. Simmer until liquid thickens to a sauce consistency. Add pasta and simmer for two minutes, until pasta is heated through. Plate and top with chutney and peanuts.

Curry Sauce:

2 Tbsp Canola oil
1 yellow onion, peeled and diced
½ carrot, peeled and diced
2 stalks celery, chopped
2 Tbsp minced ginger
2 Tbsp minced garlic
1 litre chicken stock*
½ cup heavy cream
3 Tbsp curry powder

Pineapple Mango Chutney: (Makes ½ litre)

¼ pineapple, peeled, cored and roughly chopped
¼ pineapple, peeled, cored and finely diced
¼ banana, roughly chopped
1 Tbsp chopped yellow onion
1 Tbsp butter
1 Tbsp brown sugar
2 Tbsp red wine vinegar
1 tsp sambal olek
½ golden delicious apple, peeled, cored and finely diced
¼ mango peeled, pitted and roughly chopped

*Chicken Stock: (Makes 2 litres)

4 lbs chicken bones
10 cups cold water
Pinch black whole pepper
1 bay leaf
1 sprig fresh thyme
4 medium carrots, peeled, cut in one inch lengths
4 stalks celery, leaves removed, roughly chopped
1 large onion, peeled, roughly chopped

Rinse chicken bones in cold water until all the blood is washed away and the water is running clear after rinsing. In a large stockpot place bones and add cold water. Place over medium heat and bring to a simmer. Skim.

Bon appétit!

FETTUCCINE PAOLINA WITH CHICKEN

by: Giacomo Appice (Tre Visi, Winnipeg MB)

Ingredients:

4 cloves garlic, minced
4 Tbsp olive oil
2 cups shiitake mushrooms, stems removed and sliced
2 red peppers, roasted, seeded, peeled and diced
1 14–oz can plum tomatoes
1 lb chicken breast diced
2 Tbsp flour
¼ cup basil, chopped
½ cup parmigiano, grated
1 bag Nature’s Farm™ fettuccine
salt
pepper
olive oil for frying

Directions

dredge chicken in flour
in a frying pan coated with oil, fry chicken until mostly cooked
add shiitakes and garlic. cook for 1 minute
add tomatoes and stir in red peppers. cook for 5 minutes
season with salt and pepper
boil fettuccine until al dente; drain and add to sauce
add basil and parmigiano. toss in the frying pan until hot

Bon appétit!

FETTUCCINE ALLA DIVA

By: Giacomo Appice (Tre Visi, Winnipeg MB)

Ingredients:

¼ cup onion, chopped
2 cloves garlic, minced
2 Tbsp butter
1 cup asparagus, blanched and chopped
1 cup crimini mushrooms sliced
¼ cup white wine
2 cups cream
1 cup tomato sauce
1 bag Nature’s Farm™ fettuccine
¼ cup fresh basil chopped
16 prawns, size 16/20

Directions

in skillet, sauté onion and garlic in butter for 5 minutes
add prawns and cook for 30 seconds
deglaze pan with white wine; add mushrooms and asparagus; cook for 1 minute
add tomato sauce, cream, and basil; cook until sauce reduces (1 minute)
boil fettuccine until al dente
in the skillet, toss noodles with sauce until cream

Bon appétit!