Normally, if I’m making anything with pasta, it’s going to be something big and floppy, with lots of ridges and nooks to grab onto as much sauce as possible…
… with their deep ridged curls that just beg to take on as much sauce as possible. Unfortunately, the pasta shop I used to get these from went out of business – so lately I’ve resorted to
Which are ok… just not terribly big.
Last week, while I was waist deep digging around in the Williams-Sonoma Outlet’s discontinued pasta bin, I came across the Holy Grail of Big Floppy Pasta.
|Trottoloni – or “Big Spinning Tops”|
I hit the mother-lode. These are an imported Puguliese pasta manufactured by Pastificio Marella in Italy. Although W-S wont be carrying them anymore, I did find them on Amazon… so, if you want some, you can get them HERE.
|Let’s look at it again…just a thing of beauty|
Since I found myself with an over-abundance of chicken thighs, I decided to whip of a quick and easy pasta for lunch.
Trottoloni with Chicken,
Cioppino Onions and Mushrooms
Serves 2 to 4
2 Cups Trottoloni
3 Chicken Thighs – Boned and Skinned
1/4 Cup Halved Cioppino Onions – Use Pearl Onions as a substitute
1/2 Cup Sauteed Mushrooms – I keep cook mushrooms in the fridge. They make for a quick addition to a recipe. If you don’t already have them prepared – 1 Cup of Raw Sliced Mushrooms will do and just cook them with the chicken.
2 Tablespoons Olive Oil
Herbage – Generally, use what you like. I happen to have green garlic, chives, parsley and oregano still in the garden, so that’s what I’m using today
1/2 Cup Chicken Stock
1/4 Cup Pasta Water
Grated Parmesan Cheese – we’ll use about a cup and a half of fresh micro-grated.
Salt and Pepper to taste
Pot for the Pasta
Medium Saute Pan
- Cook the pasta as per the instructions on the package.
- Drain – retaining a little of the pasta water – and set aside
- In the sauce pan, heat the oil over medium high heat, add the chicken and mushrooms – cook the chicken through
- Season with salt and pepper
- When the chicken is done, add the herbs and about 1/2 cup of the micro grated cheese – stir well
- Add the pasta back to the pan with the stock and pasta water
- Grate the rest of the cheese over the pasta and add 5 or 6 scrapes of fresh nutmeg over the cheese – stir to combine
- Transfer to a serving platter and grate another good 1/2 Cup of cheese just before serving