Tagliatelle with Roasted Chicken,Sauteed Cabbage and Salami by Steven Dolby

(Serves 2 people)
200g Italian 00 pasta flour
2 Eggs
1/2 Medium red onion (finely diced)
1/2 Fresno chili (finely diced)
1 Garlic clove (finely diced)
20g Salami (soppressata is good finely sliced)
30g Bacon (roughly sliced)
60g Green cabbage (finely shredded)
Rotisserie chicken (enough for 2 people)
Olive oil
Salt & ground black pepper (to taste)
1 Cup chicken stock (good quality)
1 Tsp dried oregano
1 Tsp Garlic powder
1/4 Cup balsamic vinegar (good quality)
1 Tsp Brown mustard
1/2 Tsp sugar
Salt & ground black pepper (to taste)
Reduce sauce by half
Flat leaf Italian parsley (to garnish)



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