You can save time by making the pasta in advance.
Even the pepper and chicken sauce can be made a few hours in advance, you will then finish the recipe at the last minute.
Difficulty: easy
Method: 30'
Cooking: 25'
Rest: 60'
Chef Walter Zanoni
Difficulty: easy
Method: 30'
Cooking: 25'
Rest: 60'
Method
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01 /
Make a well with the flour on the worktop and add the lightly beaten eggs.
Knead until the dough is smooth and well-blended and leave it to rest for at least an hour covered with cling film.
Melt some butter in a frying pan and brown the chopped chicken and peppers over a low flame.
Season with salt and pepper, add the cream and cook gently for about 15 minutes: the chicken should be cooked but soft.
Roll out the pasta and cut the fettuccine that you will then cook in boiling salted water for about 3 minutes.
Remove the pasta and toss it directly into the pan, adding the grated pecorino cheese.
Stir and mix the ingredients, then place the pasta in a lightly buttered baking dish, sprinkling with grated pecorino cheese.
Bake in a preheated oven at 230° for 5 minutes, until the surface is lightly browned and serve hot.
The casserole must remain soft, so be careful to put in the right amount of cream and pasta cooking water so it doesn’t dry out too much.
If you have leftover pasta from the pie, put it in the fridge covered with cling film: it will be delicious the next day.
This hearty recipe is suitable for so many occasions and is also very convenient because it is a complete dish.
Using pasta that has already been prepared in advance is very quick to make, however you can also replace the fresh pasta with dry pasta such as macaroni, penne or another shape to your taste.
We like pecorino cheese because it leaves an intense flavour. If you wish, you can replace it with grated parmesan or other hard cheese.
Ingredients for 5
500 g 00 flour
5 eggs
300 g chicken breast
20 g butter or extra virgin olive oil
300 g fresh peppers
200 ml fresh cooking cream
60 g of grated pecorino romano cheese
Salt and pepper to taste.
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