lunedì 22 aprile 2013


Entree - complete meal - lactose free - gluten free and vegetarian (when bottom notes are followed)

1 lb Ditalini Italian pasta
4 oz. ham, diced
2/3 lb chicken thighs, boneless & skinless diced
1 14oz can Italian San Marzano peeled tomatoes
1 tbsp Italian tomato paste
2 cups peas
1/2 cup Italian dried black olives
1 tbsp capers, packed in salt, rinsed
2 shallots, chopped
2 tbsp basil and parsley, freshly chopped
4 tbsp extra virgin olive oil
1 cup dry white wine
6 cups (at least) vegetable broth, boiling
salt and pepper

In a non-stick skillet (big enough to contain all ingredients) warm up olive oil on medium-high heat and sautee shallot, ham and chicken together, stirring, for about 4-5 minutes.

Add wine and let evaporate; now add tomato paste: don't dilute it, mix it slowly so it will combine like a cream with the other ingredients; when it's well combined, add 1 cup broth.

After a couple minutes, add peas and pasta RAW, mix to combine all ingredients (except for the herbs), stir in half of the broth: cook risotto-style, stirring constantly in order to avoid sticking to the bottom. Add broth when needed.

Season with salt and pepper (if needed), and continue cooking, stirring constantly.

When pasta is al dente, remove from heat and stir in the herbs.

Serve immediately

This recipe served 4-6

- Cooking pasta risotto-style take longer. To shorten the cooking time, precook pasta 5 minutes in salted water and start preparing the sauce. Drain pasta and finish cooking it risotto-style. You'll need less broth.
- If you want a vegetarian version, replace ham and chicken with zucchini, bell peppers and eggplant.
- If you use Italian corn anellini, instead of ditalini, it will be gluten and lactose free.

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