Meat gets a special aroma after cooking with booze, admit it. Add dried mushrooms, anchovies and pine nuts and you’ve got a winner. Here is a recipe that’s got all of it, that I tested recently for the new issue of Sale & Pepe magazine.
Chicken and Brandy Farfalle
320 g farfalle pasta
250 g boneless, skinless chicken breasts
50 g diced carrots
50 g diced celeriac
15 g dried shiitake mushrooms
250 g fresh spinach
4 anchovies fillets in oil
30 g pine nuts
100 ml brandy
40 g butter
100 ml clear chicken or vegetable stock
Soak mushrooms in a bowl filled with warm water to soften. Melt butter in a pan and fry the meat on all sides. Season with salt and pepper, pour brandy over and after a portion of liquid evaporates add celeriac and carrots. Fry for a few minutes and then add drained and chopped mushrooms. Pour in the stock, reduce the heat after it boils and continue to cook for 15 minutes. Turn the meat over a couple of times while it cooks.
Take the meat out of the pan and chop it to the bite-sized pieces. Return to the pan and add chopped spinach. Cook on high heat for about 10 minutes and finally, stir in chopped anchovies.
Cook pasta al dente. Toast the pine nuts in a non-stick pan. Stir in the cooked pasta in a prepared ragout. Toss some pine nuts over and serve.