Joined: 09 Jul 2005
Location: in a frenzy...
|Posted: Fri Jan 06, 2006 1:41 pm Post subject: Jamie Oliver's Spaghetti Tetrazinni
|It's really light and good...I adjusted the quantities to suit our palate,we like more ingredients,and less richness so here it is! I crumbled in a dried chilli for some spice.
The basil adds a nice touch.
The origonal recipe needs 20g of dried porcini mushrooms,soaked in 150ml boiling water,but I couldn't find them,hence I left them out. You add it after frying the chicken,plus the strained soaking liquid.
If you can,include it and tell me how it tasted!
2 tbsp olive oil and a tbsp of butter
3 chicken thighs,boned,skinned and cut into bite sized chunks
1 heaped tsp minced garlic
250g sliced fresh button mushrooms
100ml white wine
250gm dried spaghetti
125ml whipping cream
Sprig of fresh basil,plucked
1 dried chilli,washed
3 tbsp Parmesan cheese grated (not the rubbish powdered kind,get freshly grated!)
125g shredded Mozzarella
salt and fresh ground black pepper to taste
Heat oil and butter up,saute crumbled dried chilli and garlic till fragrant,and lightly browned.
Add in chicken,brown on both sides,stir frying and tossing to cook. Season a little,spalsh in white wine and bubble away till reduced.
Add mushrooms,toss to cook,taking care not to overcook.
Pour in cream and basil,heat through and turn off heat.
Preheat oven to 200C.
Boil spaghetti in salted water till just done,toss in hot sauce and add in Parmesan cheese. Check seasoning,turn into a baking dish,sprinkle Mozzarella over,bake till bubbly and golden.
I can resist everything except temptation.
-- Oscar Wilde