Chicken Thighs with Preserved Lemon
A light chicken dish that is perfect for warm spring days.
Chicken Pasta with Burrata & Italian Sausage
The pasta dish is particularly aromatic thanks to both the spicy Italian sausage and the smoked cheese.
For the sauce:
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | chicken fillets | |
| 330 | ml | tinned tomatoes, strained |
| 125 | ml | white wine |
| 1 | tablespoon(s) | Nduja (spreadable, spicy Italian sausage) |
| 1 | tablespoon(s) | honey |
| 200 | g | smoked burrata |
| salt | ||
| black pepper, freshly ground | ||
| olive oil | ||
| tomato oil | ||
| fresh basil leaves | ||
For the mushrooms:
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | g | mushrooms |
| 1 | lemon | |
| light balsamic vinegar | ||
| Maldon sea salt | ||
| black pepper, freshly ground | ||
| peanut oil | ||
| olive oil | ||
For the pasta:
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | farfalle |
| salt | ||
- Clean the mushrooms, cut off the ends and quarter them.
- Fry in a pan with a little peanut oil. Then place in a bowl, marinate with vinegar, olive oil, salt, pepper and zest from the lemon. Leave for to infuse for about 20 minutes.
- Stir the mushrooms in the marinade every now and then.
- Slowly bring the strained tomatoes with wine and honey to the boil.
- Cut the chicken fillets into cubes and add to the pan.
- Add the Nduja (use more if you like it spicier) and bring it to the boil with the chicken in the sauce. Reduce the heat and simmer until the chicken juices run clear.
- Put the pan aside and leave to infuse. Season with salt and pepper.
- To reheat just before serving, gently bring to the boil, stirring well.
- Cook the pasta in well salted water according to the instructions on the packet.
- To serve, drain the pasta and place in a bowl. Mix well with the chicken and tomato sauce. Pour over the marinated mushrooms and dot with pieces of burrata.
Finally, sprinkle over basil leaves and drizzle with olive and tomato oils.
