Paccheri pasta with saffron chicken and eggplant ragout Round Red. 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.
Ingredients for 4 people:
- 360 grams of pasta
- 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 extra virgin olive oil
- salt and pepper
- 4 Round Red or black Eggplant Eggplant
- wart just enough to coat the Eggplant
- peanut oil to fry
- a sachet of Saffron or better 10 saffron (I use those dell’farm Archimedes)
Cut thin slices the Eggplant, Add salt, dip in grits and FRY in plenty of peanut oil. Set aside on a piece of blotting paper. Put the oil in a pan and the clove of garlic, FRY and, When 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.
THE PAIRING: We suggest a pink J D Estates, 100% of the grape variety produced in Basilicata Aglianico del Vulture. Is’ a wine with aromas of violets and roses, and has good acidity.