Mafaldine all'Amatriciana with Chicken Parmesan and Pesto
Creamy pasta alla gricia with crispy Parmesan chicken, pomodoro sauce, and fresh pesto touches. Italian seduction on a plate.
Time: 45 min · Servings: 5 · Calories: 879 kcal
Ingredients
- 500 g chicken breast
- 5 g salt (to taste)
- 2 g black pepper (to taste)
- 75 g wheat flour
- 120 g egg
- 75 g panko
- 25 g grated Parmesan cheese
- 400 g crushed tomatoes
- 15 g tomato paste
- 10 g garlic clove
- 30 ml extra virgin olive oil
- 2 g salt (to taste)
- 360 g mafaldine
- 120 g guanciale
- 100 g grated Pecorino Romano
- 100 ml cooking water
- 3 g toasted black pepper (to taste)
- 20 g fresh basil
- 15 g pine nut
- 30 ml extra virgin olive oil
- 1 g salt (to taste)
- 10 ml lemon juice
- 100 g shredded mozzarella
Method
- Butterfly the chicken breasts and season with salt and black pepper.
- Bread them first in wheat flour, then in beaten egg, and finally in panko mixed with grated Parmesan.
- Prepare the pomodoro by lightly blending the crushed tomatoes, tomato paste, garlic cloves, olive oil, and a pinch of salt.
- Prepare the pesto by blending fresh basil, pine nuts, olive oil, a pinch of salt, and a few drops of lemon juice.
- Fry the breaded chicken breasts in hot oil at 200 degrees until golden and crispy.
- Place a layer of pomodoro over the fried chicken, cover with shredded mozzarella, and grill in the oven until melted.
- Brown the guanciale in a cold pan until it releases its fat.
- Cook the mafaldine al dente, drain, and add them to the guanciale along with a ladle of cooking water, toasted black pepper, and grated Pecorino Romano; stir until emulsified and a creamy sauce forms.
- Plate the mafaldine alla gricia next to the chicken alla parmigiana and add drops of pesto on top.
Categories: Rice & Pasta · All recipes
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