Mafalda Corta with Caciocavallo Crema & Chicken Jus

Chef Laetitia Chrapchynski of Donna Mac has an incredible feature for our February Delivery. A Mafalda Corta pasta with Caciacavallo crema, thyme chicken jus gras, and a crispy chicken skin crumb. An amazing depth of flavour and technique used for a dish with a nostalgic feel.

Serving For Two People

— 330g Mafalda Corta Pasta
— 400ml Caciocavallo Crema
— 200ml Chicken Jus Gras
— 50g Crispy Chicken Skin Crumb

Instructions

1) Bring a pot of salted water to a boil.

2) Cook pasta for about 3 minutes. 

3) Warm Caciocavallo Crema and Chicken Jus gras in two separate saucepans until simmering. 

4) Toast your chicken skin crumb in a dry frying pan or in the oven at 375 degrees until warm, then set aside.

5) Transfer cooked Pasta to your caciocavallo crema sauce pan. Toss and allow to reduce until sauce has thickened. Salt to taste.

6) Plate pasta on 2 plates or pasta bowls. Drizzle chicken jus gras around the edges of each pasta dish.

7) Finish with crispy chicken skin crumb.

Contains chicken, dairy