vegetarian conversation: pasta with fresh vegetables and add-on chicken

The dish takes about 40 min to make from scratch, so not a quick fix. But what a fantastic dish and so colorful. I got the recipe from one of morning TV programs; news mixed with fashion, culture, flowers, wine, and cooking. We clicked straight away.The chef, Italian to birth from Nepal –  Paolo Roberto (his name say it all) … said that this is a dish that his grandmother and mother served coming up to Easter. So it’s a traditional Italian dish, except I add the chicken inner fillets to it.

Paolo used pappardelle for his dish, but I didn’t have any at home … so the tagliatelle had to do the job.

Make sure to keep a good eye on the vegetables while they are in the oven, so they become overdone. And make that little afford to pick the stems of the spinach.

For the thin vegetable ribbons, I used a tool that every household in Sweden has at least one in the kitchen drawer (I have 4!!!): “Osthyvln” (Cheese planner) – you can buy it on IKEA. 

“Osthyveln” is a tool that has played an important role in the Swedish cheese culture – but it is a Norwegian invention.

The Osthyveln was invented in 1925 by the Norwegian furniture maker Thor Bjørklund (1889-1975). He had been annoyed that he never got good cheese slices with a regular knife. Thor got the idea of cheese scavenger since he tried various tools in his workshop to cut the discs he wanted and one of them worked especially well – “the plan planner “.

Osthyvel

The Osthyveln was produced in 1927 in Lillehammer and since then the factory has manufactured more than 50 million cheese planners. With the production model used in the first years, it took a while to complete the approximately 60 working hours required before the planner was ready. Today there are many manufacturers.

Don’t use a peeler because the ribbons will be far to thin, use an adjustable mandoline or a very sharp knife. 

Tagliatelle with fresh vegetables, add-on pan-fried chicken fillets and walnuts (serves 4)
400 g (4 cups) tagliatelle
75 g (1/2 cup) fresh little green peas
1-2 zucchini
6 chicken inner fillets (add-on)
2 carrots
2 garlic cloves
250 g (9 oz) fresh baby spinach
1 handful fresh oregano (use dried 15 ml/1 tbsp, my supermarket didn’t have any fresh)
1 dl (7/8 cup) walnuts
15 ml/1 tablespoon of liquid honey
1.5 dl (3/4 cup) chopped parsley (used frozen)
olive oil
salt, black pepper

  1. Put the oven at 225 C/425F/Gas Mark 7.
  2. Put the peas in boiling lightly salted water and cook them until they start to soften (for 1-2 minutes.) Drain them well.
  3. Roast the walnuts in a dry and hot frying pan. Remove from the heat and drizzle the honey over and let it melt, let the nuts cool and then break into smaller pieces. This you can do in advance.
  4. Tend and cut zucchini and carrots in long, thin strips. Cut the garlic cloves into slices.
  5. Add the vegetables (except spinach and peas) and onions in a large oven dish. Ring over plenty of olive oil and sprinkle with salt, pepper, and oregano.
  6. Put in the oven for about 10-15 minutes or until the vegetables softened slightly but still springy.
  7. Stir the spinach and peas immediately before the vegetables are ready. Let them bake for a few minutes and stir now and then.
  8. Cut the chicken fillets in half, seasoning and pan-fry until the pieces become golden color and cooked properly about 6-10 min.
  9. Cook the pasta in a lightly salted water to instructions. Drain in a colander.
  10. Mix in the pasta, in the oven dish, with the vegetables and add parsley and possibly some extra olive oil.
  11. Serve immediately and top with nuts and a little parsley.

Of course, there has to be a Wivi touch to the dish – so I added a pinch of grated nutmeg for spinach and a pinch of sugar for the peas – before I added the pasta to the vegetable mix.

Both Paulo and I finished off the dish with shaved (used the Osthyveln) Parmesan cheese even if his grandma and mother never did that. *smile

I thought was going to be a bit difficult to convert this dish for a “lonely diner”, but it became a perfect portion for one. I divided the recipe into 4.

And Ladies and Gentlemen, this is one cracking dish; flavors, texture, and colors. I HIGHLY recommend this dish. 

HAPPY EASTER!!!!!

 

The cloud for this post has to be Italian … so I have chosen the Italian contribution to the European Song Contest in Lisabon, 8 – 12th of May: “Non mi avete fatto niente” (You did nothing to me) performed by  Ermal Meta and Fabrizio Moro. A very catchy song, I think it has a good chance. I like it.

 

4 thoughts on “vegetarian conversation: pasta with fresh vegetables and add-on chicken

  1. As usual another delicious looking dish from you, Vivi. And as usual it would have tasted great. I’ve never heard much about the cheese planner before, but it does look like such an easy way to shave cheese – especially if you don’t want your cheese grated thin. Really like the addition of walnuts into this dish. I like adding nuts into my cooking…whether be it a stir fry or pasta dish. It just gives the meal a bit more taste 🙂

    • Mabel, nuts are very good for us … Superfood together with chocolate and red wine. *smile It’s a great dish. Cheese planner is a very Scandinavian tool. Even if I buy cheese read sliced today, I need a couple in my kitchen drawer. *smile I’m going to make the dish tomorrow again, have zucchini left and I’m going mix in smoked salmon.

    • I wish you and your bunch the same … !!! Fantastic news that all will be “home” for Easter. I hope you have the Spring to celebrate too. *smile I wish you wonderful time together.

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