ciao! cooks
Chef David Hyde
Café Carlo
Chef David has been at the helm of the Café Carlo kitchen since its
Cal-Ital focused menu launched more than 30 years ago. Since then,
many global infl uences have informed Café Carlo’s fl avour profi les
maintaining its status as a beloved destination for imaginative pastas.
Those in the know can attest to the addictive quality a well-balanced
sauce can have, and these longstanding signature dishes are examples
of perennial fan favourites at the restaurant.
Curry Cream
Pappardelle
The simple addition of curry paste
kicks up a cream sauce.
INGREDIENTS
1 chicken breast, chopped
1 tsp garlic, crushed
1 Tbsp curry paste
pinch of black and white pepper
pinch of kosher salt
1/4 cup white wine
1 tsp basil herb paste
1 Tbsp lemon juice
1/2 cup + 2 Tbsp whipping cream
20
ciao! / feb/mar / two thousand nineteen
2 Tbsp raisins, golden and/or
sultana
6 broccoli fl orets
1 tsp parsley
1/4 cup Granny Smith apple,
sliced thinly
3 nests Nature’s Pasta pappardelle
toasted almonds, for garnish
METHOD
1. Place pot of salted water on
stove to boil for pasta.
2. Melt butter over med-high heat
in a saucepan.
3. Add chicken and garlic, and
sauté.
4. Stir in curry paste, salt and
pepper, white wine, basil herb
paste and lemon juice, and
simmer briefl y.
5. Add cream and let reduce
slightly for 3-5 minutes.
6. Cook pappardelle in boiling
water.
7. Add raisins to sauce, then after
2 minutes broccoli, apple and
parsley.
8. Stir in cooked pappardelle
and top with toasted almonds to
serve.
Yield 1 serving