Again, it has been a long time between posts, as I've had illness in my family. However, this doesn't mean I've stopped cooking!
When I did the creamy salami and tomato fettuccine, CJ said that I should try cooking it with sundried tomatoes and chicken. So, I decided to give it a go.
I followed the EDC recipe for the salami fettuccine, but used basil instead of parsly, and addedd 500 g of cubed chicken along with the cream, water, stock and roma tomatoes. I cooked this all for 17 minutes, and did not add the fettuccine, as I cooked this separately. About 5 minutes before the 17 minutes were up, I added a tub of sundried tomatoes instead of the salami. When this was all cooked, I put the sauce into a thermoserver, and cooked the fettuccine as given in the EDC.
The result turned out to be reasonably good, but I felt that there were too many tomatoes in the pasta, and the sundried tomato flavour didn't really come through to my satisfaction. After some research into recipes, I think I'll leave out the roma tomatoes, and add the sundried tomatoes just before serving. After 5 minutes cooking (just to warm them through) the sundried tomatoes had sat in the pasta in the thermoserver for about 15 minutes. By then, they had plumped up a bit which I didn't want.
Even though things didn't turn out exactly as I had hoped, it reall was a pretty good result for my first recipe experiment.
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