PENNE U KREM SOSU SA ŠAMPINJONIMA, PILETINOM I SLANINOM
Sastojci:
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200 g belog pilećeg mesa, kockice
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100 g slanine, štapići
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400 g šampinjona, listići
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20 g suvih vrganja
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200 ml Imlek tečne pavlake (36% mm) ili pavlake za kuvanje 20/mm
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100–150 ml belog vina
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½ kocke pileće supe (oko 11 g)
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1 žumance
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1 puna kašika brašna (može i gustin ali 1 kašičica)
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Limunov sok, po ukusu
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Testenina po izboru (oko 100 g po osobi)
Prelijte suve vrganje sa malo vrele vode i ostavite ih oko 15 minuta da nabubre. Ocedite ih, pa isecite na tanke trakice. Sačuvajte vodu u kojoj su se hidrirali.
U tiganju propržite slaninu, zatim dodajte pileće meso i pržite dok ne pobeli. Ako je slanina suva, dodajte mrvu malsinovog ulja. Sipajte belo vino, pojačajte vatru i mešajte dok vino gotovo u potpunosti ne ispari. Izvadite meso i slaninu iz tiganja i ostavite sa strane.
U istoj masnoći propržite šampinjone i vrganje. Blago posolite, poklopite i ostavite da pečurke puste svoju tečnost. Kada se to dogodi, sklonite poklopac i nastavite prženje uz povremeno mešanje. Po potrebi dodajte malo vode.
Vratite u tiganj slaninu i piletinu, zajedno sa vodom u kojoj su se natapali vrganji.
Dodajte tečnu pavlaku i kocku za supu, pa pustite da sos provri. U manjoj posudi razmutite brašno sa malo hladne vode u gušću pastu, pa je postepeno dodajte u sos uz mešanje. Krčkajte još oko 30 sekundi.
Dodajte žumance i brzo ga umešajte, zatim odmah sklonite tiganj sa vatre. Po ukusu dodajte limunov sok. Ako je sos pregust, razredite ga sa nekoliko kašika vode u kojoj se kuvala testenina.
Pomešajte sos i testeninu direktno u tiganju, pa odmah servirajte.
PENNE WITH A CREAMY CHICKEN, MUSHROOM, AND BACON SAUCE
Ingredients:
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200 g chicken breast, cut into cubes
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100 g bacon, cut into small pieces
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400 g button mushrooms, sliced
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20 g dried mushrooms of your choice
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100–150 ml white wine
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200 ml double cream
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1 egg yolk
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1 stock cube (or salt, to taste)
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A little lemon juice, to taste
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1–2 tablespoons flour
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Penne or other pasta of your choice (about 100 g per person)
Soak the dried mushrooms in a small amount of hot water until softened. Drain them and reserve the soaking liquid.
Fry the bacon in a pan until golden and lightly crisp. Add the chicken and cook until lightly browned. Pour in the white wine and cook over high heat until it almost completely evaporates. Remove the chicken and bacon from the pan and set aside.
In the same pan, sauté the button mushrooms and the soaked dried mushrooms until they release their liquid and begin to brown slightly. Return the chicken and bacon to the pan, then add the reserved mushroom soaking liquid.
Pour in the cream and add the stock cube. Bring to a gentle boil. Mix the flour with a little cold water to form a smooth paste, then stir it into the sauce to thicken. Simmer briefly.
Add the egg yolk and stir quickly for about 30 seconds, then remove the pan from the heat. Season with lemon juice to taste.
Cook the pasta according to package instructions, combine with the sauce, and serve immediately.
