Small ribbons with chicken dumplings in broth

Small ribbons with chicken dumplings in broth

Tajarin in brodo con gnocchetti di pollo

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Piedmont is famous for its tajarin noodles, which the Piedmontese like to eat with truffle. To make them, you need just a little fresh egg pasta dough, which when rolled out can be cut into small irregular ribbons a couple of millimetres wide – it’s easy!

Ingredients

Quantity Ingredient
1/2 recipe Fresh egg pasta
a handful celery leaves, (optional)
40g parmesan, freshly grated
salt and pepper, to taste
Chicken stock

Chicken dumplings

Quantity Ingredient
2 chicken thighs
1/2 teaspoon freshly grated nutmeg
1 small garlic clove, peeled and crushed
2 tablespoons very finely chopped fresh flat-leaf parsley
1 tablespoon fresh breadcrumbs
1 medium egg
30g parmesan, freshly grated

Method

  1. Make the pasta, then roll out and cut into small ribbons. Cover until needed.
  2. To start the dumplings, bring 600ml of the stock to the boil and cook the chicken thighs in it until tender, about 15 minutes. When cool enough to handle, remove the chicken from the stock, and discard the chicken skin and bones. Keep the stock aside, this will be the wonderful basis for the soup.
  3. Put the chicken meat into a food processor together with the remaining ingredients for the dumplings. You should have a fine paste, which you can roll into small quenelles. Use 2 tsp to make them.
  4. Bring the stock to the boil, and add the pasta and the dumplings, and cook for a few minutes, until both are ready. Divide between warmed bowls, scatter over the celery leaves, if using, and serve sprinkled with Parmesan.
Tags:
Antonio
Carluccio
pasta
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