Pollo Alfredo con Farfalle

Pollo Alfredo con Farfalle

(Chicken in cream sauce with Farfalle)

(Italy)

Makes 4 servings

Ingredients

1 boneless, skinless chicken breast cut into bite sized pieces

2 tablespoons extra-virgin olive oil

1-pint heavy cream

1/2 cup (1 stick) unsalted butter, softened

1 cup freshly grated Parmigiano-Reggiano

Freshly cracked black pepper, to taste

Kosher salt, to taste

freshly ground nutmeg, to taste

½ cup frozen peas (optional)

1/2 pound Fettuccine noodle

Preparation

prepare the chicken breast:

Sauté the chicken breast pieces in the olive oil until it begins to caramelize.

Remove from the caramelized chicken from the oil and drain on a paper towel-lined dish.

prepare the Farfalle:

In a large stockpot, cook the Farfalle in plenty of boiling salted water according to package directions.

prepare the sauce:

While the Farfalle is cooking, in a deep sauté pan over medium-low heat, heat the cream.

Add the butter and stir gently to melt.

Sprinkle in cheese and stir to incorporate.

Add the chicken pieces and peas.

Season with freshly cracked black pepper, salt, and nutmeg to taste.

bring it all together:

Drain the noodles and add them to the sauté pan, gently toss the noodles to coat in the Alfredo sauce. Transfer the noodles to a warm serving bowl.

service:

Top with more grated, serve immediately.

Farfalle alla Caprese (Farfalle with Tomatoes and Basil)

Farfalle alla Caprese

(Farfalle with Tomatoes and Basil)

serves 4 to 6

(Italy)

Farfalle alla Caprese is a light summertime supper dish from the Southern Italian Island of Capri which  marries the bright flavours of sun-ripened Roma tomatoes with the bite of fresh garlic, the sweet taste of basil, and the mellow flavour of extra-virgin olive oil.

Ingredients

1 pound Farfalle

3 large firm Roma tomatoes, seeded and cut into 1/2-inch dice

4 large cloves of garlic, chopped

1 pound fresh mozzarella ball, cut into 1/2-inch cubes

1/4 cup extra-virgin olive oil

20 small fresh basil leaves

1/4 teaspoon freshly ground black pepper (or to taste)

1/2 teaspoon coarse Kosher or sea salt (or to taste)

Preparation

1.  Bring a large pot of salted water to a boil over high heat.  When the water comes to a rolling boil toss in the Farfalle and cook per package instructions until al dente, about 10 minutes.

2.  Meanwhile while the Farfalle is cooking, begin the sauce.  In a large bowl combine the olive oil, the garlic, 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, the diced tomatoes and the diced mozzarella.

3.  When the pasta reaches the al dente stage reserve 1/2 cup of the hot, pasta water and drain the pasta.  Add it to the bowl with the other ingredients and toss to thoroughly combine.   Add 1/4 cup of the hot, reserved pasta cooking water and continue tossing.  The pasta should look rather "tight" and the mozzarella should begin to melt (if it hasn't add a little more of the reserved hot water but not too much, this pasta should be rather "tight").  Garnish by distributing the basil leaves over the pasta, adjust seasoning, and serve immediately.