MY FIRST FAVOURITE PASTA

My first favourite pastaDuring my formative years of high school, my father expected me to start taking over part of the braai duties, like making the fire. As I progressed in my braai career, I was later even allowed to turn the grid, on his instruction from a chair of course. At that time my mother also started teaching me a few kitchen fundamentals, like how to make a lasagne. During this era of my life, one of our family’s favourite restaurants served a pasta that I absolutely loved. So much so that at that young and inexperienced age I embarked on a research and development project to recreate that dish at home.

WHAT YOU NEED (feeds 4–6)
500 g pasta
1 tot olive oil
1 tot butter
1 onion (chopped)
3 cloves garlic (chopped)
1 packet bacon (250 g, chopped)
1 punnet mushrooms (250 g)
4 chicken breast fillets
salt and pepper
1 cup cream
fresh green herbs (chopped, optional for serving)
lemon wedges (to serve, optional)

WHAT TO DO
1. Place your classic three-legged potjie on the fire and boil the pasta in salted water until 80% done. The trick here is to not boil it all the way, as we’re going to add it back to the meal later for a second round of cooking. Drain the partly cooked pasta from the pot and preserve some of the liquid in a cup.
2. Put the potjie back on the fire and add the oil, butter and chopped onion. Sauté the onion for a few minutes until it starts to get a nice colour.
3. Now add the chopped garlic, chopped bacon and mushrooms to the pot. Depending on the size of the mushrooms and how much you like to make extra work for yourself, you can either chop or not chop them. Stir-fry until the bacon and mushrooms are cooked.
4. While the bacon and mushrooms are cooking, scrape some coals from the fire and braai the 4 chicken breast fillets. You can season them with normal salt and pepper or your favourite braai spice. Chicken breast fillets take about 6 to 10 minutes to braai, so this meal is going to come together very nicely at the end!
5. Back to the pot: Once you are happy with the bacon and mushrooms, add the 80% cooked pasta from step 1 back to the pot and add the cream to it. Stir through paying specific attention to the fact that the pot should not run dry and burn. If at any stage the pot looks a bit dry, add some or all of the pasta water you preserved in step 1.
6. Once the chicken breasts are braaied, remove them from the fire and artfully slice them diagonally into strips. Now mix the chicken breast strips into the pasta.
AND…
If you’re so inclined and attuned to the finer details, the meal can be finished with a drizzle of high-quality South African olive oil, fresh herbs and a squeeze of lemon juice.

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