This is a repost of a recipe I put on facebook:
This is probably the best dish I've eaten since I've gotten to Australia (which isn't saying much, but it's still really good). Credit goes to my buddy Chayapol, who taught me the recipe and is a bad ass chef who hopes one day to start his own restaurant. This note is partly for all of you guys, but also for myself since the dish was so damn good I want to remember how to make it next time. Oh yeah it's also EXTREMELY simple.
Ingredients:
COOKING THE CHICKEN
This is the first thing you have to do. We used two chicken breasts. Cover them in salt and pepper and place each of them in a ziplock bag. Then fill a big pot full of water and heat it to 60 degrees. It's crucial to make sure that it stays at 60 degrees... we used a little 10 dollar thermometer to monitor the temperature. If you go over 65 degrees or so you're fucked. Anyway put the sealed ziplock bags of chicken into the water, cover the pot, and let it cook for like an hour. Cooking it this way makes the texture of the chicken AMAZING... it's super moist and tastes just incredible.
While the chicken is cooking...
PREPARING THE PASTA
You're going to want to get started on making the pasta. Let me tell you something... freshly made pasta is about a MILLION times better than pasta you'd get at the store. It's worth every bit of work you put into making it, and it's really pretty simple. First scoop about 4/5 of a cup of flour into a big bowl, and then add one raw egg. Just mix it up with your hands until you have a nice, sticky dough. If it's too dry you can add a little bit of water. I think the word for making the dough is kneading? Anyway you'll need to knead for a couple minutes before you get the dough right. You'll want to make more dough but it's easiest to do it one egg and 4/5 of a cup of flour at a time.
Once you get the dough ready, roll it out until it's real thin. You might want to put a little flour onto whatever surface you roll it on so it doesn't stick. Ideally you'll get it into a big flat oval but it doesn't really matter. Once it's rolled out and it's nice and thin, roll it up into a cylinder and then cut it like this:
After cutting it up, unroll the pieces and place them in a bowl.
After preparing all of the pasta, boil some water, put salt in the water, and then cook the pasta. Make sure to keep an eye on the chicken at all times and make sure the temperature is 60 degrees.
PREPARING TOMATOES/GARLIC/OLIVE OIL
This part is easy. Just dice the roma tomatoes, cut up the garlic, and put them in a bowl together. Put some olive oil in there too... amount just depends on how much you want.
PREPARING SAUCE
First, cook some white wine in a pot. Doesn't really matter how much, a couple shots worth is probably more than enough. Add some butter. A table spoon or two is enough. Add an equal amount of flour... maybe a little more. Once the butter melts and starts to brown a little bit, add some milk. The amount you add really depends on how much sauce you want to make but look at these pics for a general idea. Keep cooking it and stirring it and let it thicken a little.. if you want it thicker, just add more flour. Keep it boiling for a bit and it should be done real fast.
You should be keeping an eye on the chicken and on the pasta at all times. By now the pasta should definitely be done cooking. Take the chicken out (remember takes 40 min to an hour to complete) and cut it up and add it to the sauce. Drain the water from the pasta and then pour the sauce over it. Then add the tomato/garlic/olive oil mixture on top of that.
Enjoy!!!! This dish was so amazingly good that I'm actually inspired to put effort into cooking from this day forward... more notes like this will be coming soon.
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