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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Friday, September 14, 2012

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













(Serves 2 people)
INGREDIENTS
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)
SAUCE
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)

© STEVEN DOLBY

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