Herbed Maltagliati with Smoked Chicken , Walnuts , Garlic and Olive Oil
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Preparation time : 10 minutes Cooking time : 15 minutes Serves : 4
• 300g ‘ OO ’ flour
• sea salt flakes and freshlyground black pepper
• ¼ tsp ground dill seeds
• 3 eggs
• ½ bunch parsley leaves
• ½ bunch tarragon leaves
• ¼ cup extra virgin olive oil
• 2 brown onions , finely shaved
• 6 cloves garlic , shaved
• 1 tsp capers , finely chopped
• ¼ bunch rosemary leaves
• 1 Tbsp brown rice flour
• 1 cup dry white wine
• 1 cup walnuts , toasted and chopped
• 250g smoked chicken breast , very finely sliced
• 1½ cups finely grated Pecorino
1 Sift the flour into a large bowl with a generous pinch of salt and the dill seeds . Put the eggs and herbs in a blender and purée until very smooth . Add to the flour then mix until a rough dough forms . Knead until smooth , then wrap in cling film and set aside for 1 hour .
2 Roll out the dough to 3mm thick , then cut into rough-shaped pieces . Cook in a large saucepan of rapidly boiling salted water for 3 minutes , until al dente , then drain well and toss in half the olive oil .
3 Sauté the onions , garlic , capers and rosemary in the remaining oil in a large pan over a moderate for 5 minutes , then sprinkle with the rice flour and cook briefly . Pour in the wine and bring to a simmer .
4 Add the walnuts , chicken and pasta pieces , toss well , then scatter with cheese .