CHEF JOHN’S PASTA CON LE SARDE | ALLRECIPES
Provided by: Chef John
Categories: Italian Recipes
Total time: 1 hours 0 minutes
Prep time: 25 minutes
Cook time: 35 minutes
Yield: 4 servings
|¾ cup dry bread crumbs|
|6 tablespoons extra-virgin olive oil, divided|
|1 pinch saffron|
|¼ cup white wine|
|½ pound bucatini pasta|
|1 cup diced yellow onion|
|1 cup diced fennel bulb|
|salt to taste|
|¼ cup golden raisins|
|2 cloves garlic, minced|
|1 anchovy fillet|
|2 (4 ounce) cans sardines packed in oil, drained and crumbled|
|¼ cup toasted pine nuts|
|1 pinch red pepper flakes|
|3 tablespoons chopped fennel fronds, or more to taste|
- Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
- Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
- Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
- Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
- Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
- Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
- Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.
Calories 708.8 calories, CarbohydrateContent 72.2 g, CholesterolContent 81.4 mg, FatContent 33.3 g, FiberContent 4.6 g, ProteinContent 27.5 g, SaturatedFatContent 4.8 g, SodiumContent 531.8 mg, SugarContent 8.9 g
SUPRÊME DE VOLAILLE FERMIÈRE À LA CRÈME (CHICKEN BREAST IN CREAM …
Provided by: Pete Wells
Total time: 2 hours
Yield: 2 servings
|1 whole large (4-pound) chicken, trussed, or legs tied with kitchen string|
|2 quarts (8 cups) chicken stock|
|1 tablespoon unsalted butter|
|2 tablespoons all-purpose flour|
|1 cup light cream|
|1/2 teaspoon Dijon mustard|
|2 tablespoons fresh lemon juice|
|Salt and pepper, to taste|
|1 tablespoon white port (optional)|
- Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
- While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
- Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
- Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
- Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
- Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.