Alternative Recipe for Weltevrede Vanilla Chardonnay
Posted by ymartiny | Filed under Wine for Food
Courtesy of www.uktv.co.uk – the Good Food Channel
Ingredients
150 ml double cream
piece of parmesan rind
85 g pancetta, or smoked bacon, sliced, rind removed finely sliced and reserved
sea salt, and freshly ground black pepper
200 g spaghetti, or linguine
2 tbsp light olive oil
100 g Portobello or field mushrooms, sliced
140 g chicken, left-over roast
50 g mixed leaves, (rocket or spinach), roughly chopped
2 tbsp parmesan, freshly grated
Method
1. Place the cream, Parmesan cheese and bacon rind in a medium, heavy-based saucepan. Bring to a gentle bubble and reduce for 5-6 minutes.
2. Meanwhile, bring a large pan of salted water to the boil. Add in the spaghetti and cook for 4-5 minutes or until al-dente. Drain.
3. Meanwhile, heat a large, heavy-based frying pan or wok. Add in 1 tablespoon of olive oil and then the pancetta. Fry briskly, stirring often, until the pancetta is crispy.
4. Add in the remaining olive oil and the mushrooms and fry, stirring, for 2-3 minutes.
5. Add in the drained spaghetti and toss well. Strain the reduced cream into the pan and add in the cooked chicken.
6. Season well with sea salt and freshly ground black pepper and toss thoroughly again.
7. Toss in the mixed leaves, divide among 2 warmed deep bowls, sprinkle with Parmesan and serve at once.
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