I made a huge batch of chicken stock the other day, so huge, in fact, that I was having trouble finding space in the freezer for all of it. I began to think of interesting ways to utilize some of the stock.
I also had a pound of "on sale" button mushrooms I needed to use, as well as a bit of roast chicken...
http://www.thisoldchef.com/blog.html/easiest_roast_chicken_and_its_aftermath/
Pasta seemed the way to go... But for the stock... Stock with pasta? Pasta with stock???
Then I remembered reading about pasta toasted in a bit of oil and then cooked with risotto-style additions of broth.
BINGO!
I cleaned and sliced the mushrooms, saving the stems for the next batch of stock.
Diced one of the roast chicken breasts.
Microplaned some garlic, minced some sage and two dragon cayennes. (Boy, do I love a yard full of peppers and herbs!)
Took a pound of dried fettuccine and broke it into quarters.
Sautéed the mushrooms in a splash of EVOO, removed them, then added an other splash of EVOO and toasted the pasta pieces until they JUST BARELY started to color. Added a bit of smoked salt, and pepper.
Then, as with risotto, in went a hefty splash of white wine... And I was stirring constantly... Then additions of hot stock, approximately 1/2 C at a time.
OK, you take it from here...
Stir. Often. Add more stock when the pan looks dry. Add garlic and sage in small increments.
(I love adding things in stages. You get different layers of flavors when things are added not all at once, but over time. Of course, this means you have to Taste As You Go!)
When the pasta is not quite done, add the chicken and mushrooms and any juices from the mushrooms, along with any remaining garlic and sage and about half of the dragon cayenne. Just let the chicken warm through... and the rest of the flavors marry.
Serve on a seriously warmed plate... With a light dusting of Parmigiano... A judicious garnish of the remaining sliced cayenne... And, just because the yard's full of them (ours and yours, right?)... A nice sprinkle of chopped chives.
The first bite may make you wonder if that risotto-like stirring of pasta for 15 minutes was worth it. But, by the second bite, you may reconsider making pasta any other way. The subtle but enormous richness of pasta cooked in stock like this becomes almost overwhelming!
This ended up being one of those dinners. We lingered, talking... for a very long time. That happens when the food is so deeply, surprisingly good that each mouthful seems punctuated with a whispered "Oh My God."
Try this... This way. Then, next time, play with the herbs, maybe play with the meat... smoked salt or regular... I suppose you could even go vegetarian. But if you do, PLEASE make your own vegetable stock. I have yet to taste a good store-bought one.
But seriously... Make this! You'll thank me! I can still taste it...