Friday, March 2, 2007

Le nid de Fettuccine / Fettuccine nest



It’s not even summer, it’s not even spring, it’s not even sunny and yet I am starting to look for recipes that are light, refreshing and easy to make. Believe it or not, even though I like Pasta, and except for Pasta Bolognaise, I don’t like drenching them in heavy sauces of all kinds. You feel full by having two bites of it.
With this dish and the colors on it, I hope bringing the warm weather sooner than expected. Apparently, according to the latest, so publicized book “the secret” if you want something and wish for it very hard you can have it without any problem. The result: It’s windy and cloudy outside. I guess I should wait; it may take a little longer than I expected. At least it was spring in my kitchen and in my white, plain plates.

Recipe:
- ½ lb fettuccine
-2 chicken breasts, sliced
-2 green onions, minced
-6 asparaguses
-2 lemons
-1tsp sugar
-1 mango, diced
- Olive oil
-1 tbsp Poppy seeds
- Salt, pepper

In a baking sheet, coat the asparaguses with 2 tbsp olive oil, season with salt and pepper and sprinkle 1 tbsp grated parmesan cheese. Bake for 20 min in a preheated 375 F oven.
Cook the pasta according to the package directions.
Cook the chicken slices in 1 tbsp olive oil until golden brown and remove from the pan. In the same pan, put the green onions and the juice of the 2 lemons with the sugar and let reduce on high heat until the sauce coat the spoon. Slowly pour in the olive oil, mixing with a wire whisk until the sauce starts to emulsify. Season with salt and pepper, and add the pasta, the chicken and the sliced asparaguses. Stir well. Remove from the pan and stir in the mango and the poppy seeds. Bon appetit



In francais please:
-200g fettuccine
-2 blancs de poulet, coupes en lamelles
- 2 oignons verts, eminces
-6 asperges
-2 citrons jaunes
-1 morceau de sucre
-1 mangue, coupee en des
-huile d’olive
-1 c.s de graines de pavot
- Sel, poivre

Dans un plat allant au four, enduire les asperges d’une c.s d’huile d’olive, assaisonner de sel, poivre et saupoudrer d’une c.s de parmesan rape. Faire cuire dans un four prechauffe a 190C pendant 20min.
Cuire les pates selon les directions de la boite.
Faites sauter les lamelles de poulet dans 1c.s d’huile d’olive jusqua ce qu’elles soient bien dorees, puis retirer de la poele et mettre de cote. Dans la meme poele, mettre les oignons, et le jus des citrons jaunes avec le sucre. Laisser reduire sur grand feu jusqu’a ce que la sauce nappe la cuillere. Verser alors ,doucement, l’huile d’olive tout en fouettant jusqu’a ce que la sauce monte legerment. Saler, poivrer et y ajouter les pates, le poulet et les asperges coupes en trois sur la longueur. Bien melanger. Hors du feu, avant de servir, ajouter les des de mangue et les graines de pavot. Bon appetit

1 comments:

sawsan said...

ce plat semble tres appetissant et surtout ce melange de legumes de saison ajoute a l acidite de la mangue et du citron le rendent tres rafraichissant;un plat complet en soi grace a la presence des pates.une idee tres originale pour ces journees printanieres;j ai hate de l essayer sawsan