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Paccheri with gallinule sauce

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by Ada Parisi
by Ada Parisi 5 min read
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Paccheri with gallinule sauce with saffron and red eggplant of Rotonda. Today I leave a rich fish sauce, based on the little hen, very simple but appetising: Chicken with Sun-dried tomato sauce, accompanied by thin Eggplant chips fried Round Red and flavored by lemon thyme. The whole thing goes to dress yellow paccheri because boiled in water and saffron. Prepares quickly and will make sure you look good, both the palate that aesthetically, given the bright colors and cheerful.

If you love the first fish, take a look at all of mine FIRST FISH DISH, sicilians and not.

Paccheri al ragù di gallinella

Paccheri al Ragu 'of Gallinella

Portions: 4 Preparation: Cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )
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Ingredients

360 grams of paccheri

300 grams of chopped chicken

8 sun-dried tomatoes

half a glass of dry white wine

lemon thyme as required

a clove of garlic

8 tablespoons of extra virgin olive oil

salt and pepper to taste

4 Round Red or black Eggplant Eggplant

wart just enough to coat the Eggplant

enough peanut oil for frying

a sachet of Saffron or better 10 saffron

Procedure

Cut thin slices the Eggplant, with salar, dip in grits and FRY in plenty of peanut oil. Set aside on a piece of blotting paper. Put the oil and clove of garlic in a pan, FRY and, when it is golden, remove it. Combine the dried tomatoes chopped and diced chicken meat quite substantial. Fry gently for a minute, turn up the heat and add wine. Cook for five minutes and switch off. Turn off the heat add the lemon thyme.

Boil the pasta in salted water in which you have dissolved the sachet of Saffron. Drain the pasta and keep aside half a cup of cooking water. Stir the paccheri pasta with chicken sauce over high heat, combining cooking water if necessary.

Serve the pasta with their sauce and garnish the dish with chips of Aubergine and a few clumps of lemon thyme.

Combination: We suggest a pink Tenute d'Auria, 100% of the grape variety produced in Basilicata Aglianico del Vulture. It is a wine with perfumes of violets and roses, and has good acidity.

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Ada Parisi, professional journalist and author of the Siciliani Creativi blog

Sicilian, professional journalist in the agri-food sector and passionate cook. In 2013 I founded Sicilians creative in the kitchen with my partner Gianluca Atzeni (economic journalist and videomaker) to save and tell the gastronomic memory of my land, but not only that. Here you will find traditional recipes, Italian and world recipes, stories of ingredients, cultural insights and authentic itineraries. Photos and texts are the result of our work and protected by copyright. You want to get to know me better? Follow me on Instagram e Facebook.

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