Tagliatelleandchickenbake Recipes

HOMEMADE TAGLIATELLE

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
• Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
• Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
• Gently toss pasta with some more flour. Air dry for 30 minutes.
• Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

CHICKEN AND MUSHROOM TAGLIATELLE

Steps:

• Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
• Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes; transfer to a plate. Reduce heat to medium; melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken; add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley; toss to combine. Serve with Parmesan.

BOLOGNESE TAGLIATELLE

Steps:

• Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions and cook until the vegetables soften and the onions are translucent, 7 to 8 minutes. Set aside.
• Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
• Stir the pancetta-vegetable mixture into the ground meat. Add wine. Reduce heat to medium-low and stir, breaking up the meat until finely ground, wine has evaporated, and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up the tomatoes and continue to break down the meat mixture into very small bits, about 5 minutes.
• Pour beef stock and heavy cream into the pot and reduce heat to the lowest setting. Leave to simmer, partially covered, stirring occasionally, for at least 2 hours.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup of pasta water and drain well.
• Stir pasta into the Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

TAGLIATELLE AND CHICKEN BAKE

Steps:

• Pre-heat oven to 200 celcius.
• Fry onion and chicken in oil for 3-4 minutes.
• Add the pepper and broccoli and cook for 2-3 minutes.
• Add the dry soup mix, mustard and water to the pan and bring to the boil, stirring until thickened.
• Place cooked tagliatelle into a suitable heatproof dish and pour the sauce over the top.
• Sprinkle with cheese and bake for 20 minutes.

TAGLIATELLE WITH CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils.
• Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.
• For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.
• Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.

CHICKEN LIVERS, WITH TAGLIATELLE

Steps:

• Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
• Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
• Add the tomatoes with their juice, the Marsala, salt and pepper. Simmer gently for 10 minutes. Meanwhile bring four quarts of water to a boil for the tagliatelle.
• Add the chicken livers to the sauce and cook just until they are pink inside. Do not overcook. Meanwhile, cook the pasta till al dente and drain.
• Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish. Pour the livers and their sauce on top.Serve with cheese separately.

TAGLIATELLE WITH CHICKPEAS

Steps:

• Rinse the chickpeas, and put them in a large bowl with cold water covering them by at least 4 inches; let soak in a cool place for 12 hours or more.
• Drain and rinse the ceci, place them in the big saucepan with 10 cups fresh cold water, and drop in the cut vegetables, cherry tomatoes, and bay leaves. Bring the water to a boil, stirring occasionally, then partially cover the pan and adjust the heat to maintain a low but steady simmer. Cook until the chickpeas are tender but not mushy, 2 hours or more, stirring now and then-add water if necessary to keep the chickpeas and vegetables submerged as they cook.
• Meanwhile, make the pasta dough and tagliatelle by hand. Stir the flours together in a medium-sized mixing bowl. Break up the egg with a fork. In a cup or small bowl, stir in the olive oil and 1 tablespoon cold water, and pour over the flour-scrape in all the liquid. Toss and mix with the fork until all the flour is moistened and starts to clump together. Gather the clumps with your hands or a plastic scraper, and knead them, right in the bowl, into one lump of dough.
• Turn the dough out onto the work surface, and continue kneading by hand for a couple of minutes. If it's stiff or crumbly, sprinkle over it more cold water, a teaspoonful at a time, and knead in. If it's wet or sticky, dust the work surface with a small amount of flour and knead in. When the dough is smooth, soft, and stretchy, press it into a disk, wrap well in plastic, and let it rest at room temperature for 30 minutes. (Mix the dough in the food processor if you prefer.)
• To roll the dough, lightly flour the rolling pin and wooden board (or other work surface). Cut the dough in half, and roll each piece to a thin rectangular sheet about 17 inches long and 8 inches wide, dusting with flour as needed.
• Set one sheet with the long side in front of you, and fold it over several times, to make a long, narrow rectangle. With a sharp knife, slice crosswise through the folded dough, at 1/2-inch intervals. Immediately separate and unfurl the cut pieces, opening them into ribbons 7 inches long and 1/2 inch wide. Dust the tagliatelle with flour, and set them on a floured towel or tray. Repeat with the second rolled sheet. (If you prefer, roll the sheets with a pasta machine; pass them through the 1/2-inch-wide cutting attachment; and cut the strands into tagliatelle.) Keep the pasta covered so it doesn't dry out while the chickpeas stew.
• When the chickpeas are tender, scoop out the pieces of onion, carrot, and celery and the bay leaves with a slotted spoon and discard. The ceci should be covered with a bit of cooking liquid; add water if needed. Return to a bubbling simmer, and stir in the salt.
• Pour the 1/3 cup olive oil into the small saucepan, drop in the garlic cloves and peperoncino, and set over medium-high heat. Let the garlic sizzle and caramelize, stirring occasionally, for a couple of minutes.
• Put the tagliatelle in a colander, shake to remove excess flour, pick up a third of the strands, and drop them into the small saucepan, on top of the garlic. Quickly spread the tagliatelle so they're covered in hot oil. Let them heat and start sizzling without stirring. Immediately drop the rest of the tagliatelle on top of the simmering chickpeas, and stir in well. Raise the heat a bit, and bring back to the boil, stirring the pasta frequently.
• While the beans and tagliatelle boil gently in the big pot, shake the small pan occasionally so the hot oil flows over the frying tagliatelle. Turn them over with tongs if the oil doesn't cover the ribbons on top. Fry the tagliatelle until evenly golden brown and crisp, 4 minutes or so, then lift them out with tongs, draining off the oil, and lay on a warm plate.
• Now pour and scrape all the oil, caramelized garlic, and peperoncino from the small pan into the chickpea pot-the bean liquid will sizzle-and stir well. Cook for another couple of minutes, or until the boiling tagliatelle are soft and fully cooked. Adjust the salt to taste, and turn off the heat.
• Stir in another 2 or 3 tablespoons olive oil (fresh and uncooked), scatter the fried tagliatelle on top of the chickpeas, sprinkle the parsley all over, and serve right away. Be sure to scoop some of the crisp tagliatelle into every portion.

BAKED CHICKEN TAGLIATELLE WITH MUSHROOMS AND PEPPERS

Steps:

• Fill a large saucepan with water. Add the chicken, sliced onion, parsley, salt and pepper. Cook over moderate heat until water is boiling, reduce heat and simmer for about 40 minutes until the chicken is cooked through. Allow the chicken to cool slightly (about 10 minutes) in the water. Remove the chicken and when cool enough to handle, remove all flesh from the bones. Set to one side. Drain and reserve the stock that the chicken has been cooking in to make the sauce.
• While the chicken is cooking, cook the tagliatelle to packet instructions, drain and place is large, shallow baking dish. Turn on oven - moderate heat.
• For the mushroom mixture, cook the diced onion in the oil, after about 4 mins add the garlic, mushrooms and capsicum. Cook for a further 3 minutes, then add the garlic and pepper. Cook for a further minute. Remove from heat.
• Add the chicken and mushroom mixture to the tagliatelle.
• To make the sauce, add the butter to a small saucepan, melt and then add flour. Mix, then add the milk and mustard. Stir a then let simmer and thicken. When starting to thicken, add some of the reserved stock. Keep simmering for a further 5 minutes, or until the sauce is thickened. Add half the cheddar cheese mixture to the sauce to thicken more.
• Pour the sauce over the tagliatelle/chicken/mushroom mixture. Sprinkle the remaining cheddar cheese over the dish, and then top with parmesan.
• Cover with foil and place in a preheated moderate oven for about 40 minutes.
• Serve with salad and crusty bread.

FRIED TAGLIATELLE WITH CHICKPEAS AND SMOKY TOMATOES

Steps:

• Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
• Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don't worry if you don't get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
• Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
• Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
• Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.

CHICKEN TATER BAKE

Steps:

• In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese., Transfer to 2 greased 8-in. square baking dishes. Top with Tater Tots. , Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.