Busy, Favorite Thing, Dinner

Well, I feel like I have been gone for a while but it has only been a week. The housemates leave for the States in a five days for good. Last week, they were preparing boxes for a their overseas shipment so our home was a little hectic. I haven’t really been focused on the cooking but organizing the home so it is more ours.

Last week while escaping to Sainsbury’s, I made an impromptu stop at the charity shop. And there in all its glory was my new love! A Imperia Pasta Maker complete with a fettuccine/spaghetti attachment! I paid £5 for a £50 pasta maker. I was one happy home cook. So, needless to say this week’s recipe has pasta! I also need to brag about the fact I found a bag of organic pasta flour for £1 on clearance.
pasta maker Here is the beauty!
pastapasta drying There is something cathartic about making pasta. Yes, it takes more time but the texture and flavor is like no other!

In our garden our herbs are taking over. Especially our sage. This week, I wanted to use some up. So, I wanted to make some chicken saltimbocca which is chicken wrapped in sage and prosciutto.
chicken saltimbocca pasta
Chicken Saltimbocca Pasta

1 tbsp olive oil
2 chicken breasts, pounded or sliced till 1/4 inch thick
1/4 cup flour
salt and pepper
1 red onion, chopped
8oz/250g chestnut mushrooms, chopped
1/2 cup white wine
1 1/2 cup chicken stock
5 sage leaves, thinly sliced
3 slices prosciutto, thinly sliced
1/2 package fettuccine or 2 recipe of fresh pasta (to follow)

1. Heat olive oil over medium heat in a large skillet.
2. Mix together flour, 1/2 tsp salt, and 1/2 tsp pepper.
3. Dredge chicken in seasoned flour and sauté chicken in oil. About 4-5 minutes on each side. Set aside.
4. Sauté onions and mushrooms until all of the liquid has been evaporated about 5-8 minutes.
5. Add 1 tbsp of the seasoned flour to the cooked onion/mushrooms and cook for another 1 minute.
6. Deglaze pan with white wine and chicken stock. Season appropriately. Reduce in half.
7. Stir in sage, prosciutto, and cooked pasta. Serve with chicken on top.

My Pasta Dough Recipe
1 egg
100g pasta flour/00 flour (weighing flour is the best way to measure for making pasta)
1 tsp olive oil
pinch salt

1. Mix everything together until a soft pliable dough.
2. Wrap or put in plastic container and in the refrigerator for an hour or up to a day.
3. Roll with a pasta maker or a rolling-pin (be ready to have sore arms and a sweaty forehead).

I hope you enjoy!


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