You know how you go off on vacation and then come back with a list of stories you just can't wait to share with everyone? By list of stories I mean mostly food porn and what it was like to dine in sophisticated countries like France and Italy :) I am a foodie and food blogger and just over a week ago I came back from the South of France and Tuscany. I had a culinary adventure that many foodies dream of and I am super excited to be able to share some of it with you! In fact, I have already written a few posts about my time there. I shared many photos of the farmer's market in downtown Toulon, France. I wrote about dining in Florence and Tuscany, wine tasting in Greve in Chianti, and my visit to the Amedei factory, home of the world's best chocolate. Now I want to share what it was like to cook in a farmhouse in Tuscany :) Don't worry, this time I have a recipe to share with you as well ;)
Spinach Pasta with Chicken and Porcini Mushroom Sauce
900 g spinach pasta (fettuccine & penne works well)
1 free range whole chicken
2 tbsp olive oil
1 cup white wine
4 cubes of organic chicken stock (I used 2 chicken cubes & 2 vegetable cubes)
2 cups water
4 cloves of garlic, pressed
2 medium onions, chopped
2 lbs of fresh mushrooms, chopped (use something exotic like porcini)
1 handful of dried mushrooms (I used porcini)
1 cup whipping cream
salt/pepper to taste
Fresh Italian parsley, minced
Rinse dry mushrooms and then soak them in 1/2 cup of hot water. Fry chicken in olive oil until slightly brown. Add wine and boil until it's reduced by half. Add 1 1/2 cups of water and chicken stock cubes. Cover and simmer on low for about 45 minutes. Remove chicken and let cool. Save all the broth from the pot. When the chicken is cool enough, shred the meat from it. You can add the bones back to the broth and simmer a bit more for extra flavor or just discard the bones.
Fry the garlic, onions, and fresh mushrooms in some olive oil in a large casserole pot. Drain the dry mushrooms but save the mushroom broth. Finely chop the porcini mushrooms and then add them to the pot. Add the chicken meat, chicken broth, mushroom broth and salt and pepper. Add whipping cream. Cover and simmer on low.
Cook pasta until al dente. Drain. Wash and chop parsley. To serve, scoop some pasta onto a plate, followed by a generous serving of sauce. Top with parsley and Parmesan cheese.