Squid Ink Fettuccine is by far my most favourite pasta. It’s delicious, it’s versatile and most of all, it looks great!
Like most pastas, you cook it for around 10 minutes or until al dente. It doesn’t require any special treatment.
As I live alone and don’t have the cooking skills that my Mother has, using this fettuccine makes my meals look extra special when I entertain guests. One of my favourite ways to use Squid Ink Fettuccine is in a dish I created myself.
Squid Ink Fettuccine, Broccolini and Chicken Breast (Serves 4 people)
4 Chicken Breasts
2 bunches of Broccolini
1 box of Fellini Squid Ink Fettuccine
4 cloves of Garlic
Salt & Pepper
Olive Oil
Soy Sauce
Fresh Rosemary
Cheese – Pecorino, Romano or Parmesan
1. Bring a pot of water to the boil for the Squid Ink Fettuccine. Prepare a steamer (stove pots, microwave or electric).
2. Pre-heat fan forced over at 22o°. Prepare the chicken. Put the 4 chicken breasts on an oiled tray. Get 2 large cloves of garlic and cut into thin slices, placing them under the chicken breasts. Lightly pour Extra Virgin Olive Oil and Soy Sauce over the breasts, to coat them, then crack pepper and salt over them with the sprigs of Rosemary. Place into the oven and cook for around 13-15 minutes, or until golden brown on top.
3. By now, the water should be boiling. Place the fettuccine in the water and cook for around 6-10 minutes, or until al dente.
4. Place the broccolini into the steamer and steam for around 5-6 minutes. They should be slightly crisp, in the middle. It adds a great texture to the dish.
5. With the remaining garlic cloves, slice them like earlier, heat a pan with about 6 tablespoons Olive Oil, once hot, add the sliced garlic and cook until brown for about 3 minutes.
6. Everything should be ready at around the same time.
7. Once fettuccine is cooked, strain the water and run cold water over it quickly. It will remain hot.
8. Place 1/4 of the fettuccine onto each plate in the middle, on top of the fettuccine, place 1/4 of the broccolini neatly in a bunch along the pasta, then on top of that, add the chicken breast, running the opposite direction of the broccolini. Pour the garlic infused Olive Oil over the whole dish and then garnish with freshly shaved Pecorino, Parmesan or Romano.
Bon appetit!
You can purchase Fellini Squid Ink Fettuccine from Fratelli Fresh on Danks St, Waterloo – (02) 9699 3161
