ciao! cooks
Chef Giacomo Appice
Tre Visi Cafe
Chef “Jack” is a traditionalist at heart who appreciates the
perfection of the classic Italian “mother dishes”. Spaghetti
puttanesca, like its original intent, is seductive with its aromas,
and excites the palate with its briny boldness. This is also a great
trick dish when only pantry staples are around. In contrast, penne
campagnola is Chef Jack’s own creation, built around his love
for the sweet caramel fl avour of marsala. Both of these dishes
are frequently requested by his own kids’ and we think you’ll
understand why.
Penne
Campagnola
Kid friendly yes, but this recipe
equally hits the mark for mature
palates.
INGREDIENTS
1 lb penne pasta
2 chicken breasts, cooked and diced
1/2 cup yellow onion, diced
1/2 cup peas
2 cups mushroom, sliced
1/2 cup marsala wine
2 cups heavy cream
1 cup demi-glace
small bunch basil, chopped
2 Tbsp butter
1/2 cup Parmigiano cheese, grated
METHOD
1. In a large frypan, start cooking
onions in the butter until softened.
2. Add chicken, mushrooms and
peas. Cook for 2 minutes, stirring
until mushrooms have released
most of their water.
3. Deglaze with marsala wine. When
wine has mostly evaporated, add
cream and demi-glace. Simmer until
sauce has slightly thickened.
4. In a large pot of salted water,
boil penne pasta. Once cooked,
drain and add to the sauce along
with chopped basil and Parmigiano
cheese.
5. Stir until sauce and pasta are
well combined and creamy.
6. Serve with fresh chopped basil
and Parmigiano cheese.
Yield 4 servings
22
ciao! / feb/mar / two thousand nineteen