So basically, i made a basil pesto pasta before but i got a store bought one. It was good but I have had better pesto pasta before.

So this time, i tried to make it from fresh and now i am not going back. It literally just takes 2-3 minutes for your basil pesto sauce.

Olive oil + parmessan + garlic + cashew + basil leaves => grind them and make a paste thats it. And the freshness is so godly of this sauce.

Also, one pro tip i learned is par cook your pasta in boiling water and finish rest of cooking in pan. You would need more pasta water but this is so much better than boiling it in a pot and elevate your pasta game by a lot.

The dish is essentially a variation of pasta with eggs and onions, where the heat of the freshly cooked pasta is used to cook a raw egg and cheese mixture, creating a creamy, carbonara-like coating without using cream or tomatoes.

Ingredients

(Serves 4 people)

4 boneless free range chicken breasts,
Extra virgin olive oil,
3/4 cup dry white wine,
150gr prosciutto "cotto" ham,
120gr Fontina DOP,
2 eggs,
Salt to taste,
150gr breadcrumbs.

Description

The pollo alla Valdostana, as the name suggests, is a typical dish of the Aosta Valley, it is an easy, hearty dish, full of flavours made by creating a pocket in the chicken breast and then stuff it with ham and fontina cheese. Depending on your personal taste, the ham and cheese can be varied as to obtain milder or richer flavours.

Preparation

Clean the chicken breasts, open them on one side as to create a pocket. Arrange the chicken on a chopping board and fill each pocket with ham and cheese, seal the chicken breast by pressing the edges with your fingers, a tooth stick can be used if necessary.

Beat the eggs, gently dip the chicken and coat each breast with breadcrumbs.

The original recipe says that the chicken breasts must be fried, but a lighter alternative is cooking the chicken in the oven. If frying the chicken, pour the extra virgin olive oil in a frying pan over medium heat, when it starts frying add the chicken breast until golden brown, about 5 minute per side.

Add wine and deglaze the pan by scraping the bottom with a spatula to incorporate the browned bits into the sauce.

If cooking in the oven, place the chicken on a baking tray covered with greaseproof paper, pour some extra virgin olive oil on top and cook at 180 degrees C for about 15 minutes.

Turn on the grill function and continue cooking for another 5 minutes, until the chicken turns well browned.

We hope you enjoy our recipe!

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Made with a 18h old poolish... They are so delicious!

2 years ago I was in Italy for my honeymoon and ate at this restaurant in Castel San Pietro Romano called Trattoria del Giardino Panoramico. I had the best meal of my life there. It was a chicken cacciatore but without the tomatoes. I still dream about this meal. I tried looking it up and the closest recipes I could find looked like Roman Chicken Cacciatore. It was close, but not what right (or maybe I just cooked it wrong!).

Anyone have an authentic recipe they would be willing to share? Here is a photo of the menu. The dish I’m talking about is Pollo Alla Cacciatora.

Thank you!

So I had leftovers from a couple days ago Risotto with mushrooms. I was really wanting to make some Arancini balls but was slightly intimidated by the idea... Then I decided to take a leap and just do it.

It was divine.

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