Eiernudeln Pappardelle Cipriani
Cipriani's Ei-Pappardelle verkörpert die Quintessenz italienischer Pastaherstellung. Exklusiv in den venezianischen Manufakturen Ciprianis gefertigt, stellen diese breiten Nudeln mit einer Trockenbreite von 1,5 cm und der Fähigkeit zum perfekten Garanschwellen eine traditionelle Delikatesse in neuem Gewand dar. Mit einer Kochzeit von nur 4 Minuten unterstreichen diese hauchdünnen (0,6 mm) Eiernudeln das Streben nach höchster Qualität und die meisterhafte Handwerkskunst von Cipriani.
Tradition trifft Innovation: Cipriani's Ei-Pappardelle verkörpert die perfekte Balance zwischen Tradition und Innovation. Diese für ihre einzigartige Fähigkeit zum Garanschwellen ohne Verlust der Textur gefeierten Nudeln versprechen ein unvergessliches italienisches Pastafest. Jeder Bissen offenbart die Leidenschaft von Cipriani für Exzellenz und entführt die Sinne auf eine Symphonie von Geschmack und Textur.
Traditionelle Rezepte
Egg Pasta with Chicken and Vegetable Sauce
In Venice it is against the law for children to play football in the streets, so the players are constantly on the lookout for the police. When they see them coming, they shout “Sbiraglia” as they scatter in all directions. I have no idea why this Venetian slang word has been given to this dish.
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
- 2 tablespoons olive oil
- 2 whole skinless, boneless chicken breasts (about 1 pound/450g)
- 1/2 teaspoon curry powder
- salt
- freshly ground pepper
- 1/4 cup brandy (60 ml)
- 2 to 3 cups cooked Vegetables Primavera (500 to 750 ml)
- Egg Pasta Pappardelle (330g)
- 1 tablespoon unsalted butter, softened
- Cup freshly grated Parmesan cheese (15g) plus extra to pass at the table (30g)
Preheat the broiler.
In a large skillet over medium heat, heat the oil and cook the chicken for 3 to 4 minutes per side, until it is golden and cooked through. Remove it from the pan and cut it into small dice. Return the chicken to the pan and add the curry powder and salt and pepper to taste. Cook for a minute or so, pour on the brandy, warm it, and carefully ignite it.
Cook until the flames die out. Add the vegetables and toss well. Set aside 1/2 cup (125 ml) of the sauce for garnish. Salt the boiling water, add the pasta, and cook for 2 minutes or until al dente. Drain well in a colander and add it to the skillet with the butter and Parmesan. Toss well, transfer to a heated platter, and garnish with the reserved sauce. Pass around a small bowl of grated Parmesan cheese.