Vortipa

with pumpkin cream and rosemary chicken breast.

Difficulty: Easy

Vortipa

with pumpkin cream and rosemary chicken breast.

Difficulty: Easy

Ingredients

(for 4 persons)

  • 12 pieces of BluRhapsody® Vortipa
  • 1 chicken breast with skin
  • 2 shallots 
  • 200 g of pumpkin 
  • Rosemary
  • White wine
  • EVO oil
  • Salt and pepper

Ingredients

(for 4 persons)

  • 12 pieces of BluRhapsody® Vortipa
  • 1 chicken breast with skin
  • 2 shallots
  • 200 g of pumpkin
  • Rosemary
  • White wine
  • EVO oil
  • Salt and pepper

Preparation

Pumpkin

Dice the pumpkin. Finely slice and fry the shallots, then add the pumpkin. Add a little water or broth and cook until the pumpkin is soft, add salt and pepper and blend.

Chicken

Brown the chicken with a little oil in a non-stick frying pan over a high heat. Turn it over to cook the other side and do not cover. When it is golden brown, blend with white wine and let it evaporate for a couple of minutes. Season with rosemary, salt and pepper.

Cook Vortipa in boiling salted water for 2 minutes, stirring gently. Drain using a skimmer a few pieces at a time.

Plate alternating pasta, pumpkin cream and chicken. Decorate with fresh rosemary. 


Preparation

Pumpkin

Dice the pumpkin. Finely slice and fry the shallots, then add the pumpkin. Add a little water or broth and cook until the pumpkin is soft, add salt and pepper and blend.

Chicken

Brown the chicken with a little oil in a non-stick frying pan over a high heat. Turn it over to cook the other side and do not cover. When it is golden brown, blend with white wine and let it evaporate for a couple of minutes. Season with rosemary, salt and pepper.

Pasta

Cook Vortipa in boiling salted water for 2 minutes, stirring gently. Drain using a skimmer a few pieces at a time.

Plate alternating pasta, pumpkin cream and chicken. Decorate with fresh rosemary. 


Tip

What if it is not pumpkin season? Prepare an aubergine cream and diced cherry tomatoes.


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