- all of the ingredients from this article: how to make pasta dough
- 1 shallot
- 2 cloves of garlic
- 3 fresh red tomatoes
- handful of black olives
- olive oil
- 2 chicken fillets
- uncooked bacon strips
- salt and pepper to liking
Kitchen equipment needed
- One large skillet
- Chef’s knife + cutting board
- Medium-sized pan
- Oven + baking tray
- Baking sheets
- A bowl big enough to hold the four tomatoes
- Pasta maker (see below):
We’ve split up this recipe into two parts: 1) making home-made pasta & 2) cooking the chicken and antiboise (sauce). You of course can use store-bought pasta instead of the home-made, stuff and you might have a fine guess what we used! If you’re going to make the pasta too, calculate an extra hour and ten minutes.
Preparing the pasta — 1 hour 10 minutes
We’ve previously put up a lengthy article on how you can make your own pasta dough. You can check out the article by clicking on this link, or by clicking on the image below:
Final step is to make tagliatelle from the pasta dough, grab your pasta machine. If you don’t have a pasta maker, you can finely cut the tagliatelle with a sharp knife.
- Cut the dough in 6 equal pieces.
- Roll each piece trough the machine at progressively narrower setting into sheets of 5 inches wide, at least 20 inches long.
- Cut the long sheets in half crosswise, so you have 12 strips.
- Lightly flour each strip one at a time, fold over thirds or quarters. This creates a small rectangle with 3 of 4 layers of pasta.
- Cleanly cut the folded dough crosswise, at 1/2 inch intervals.
- Shake the cut pieces and dust lightly with flour.
- Repeat above steps for the remaining pasta dough.
Making the antiboise — 15 minutes
FILL the medium-sized pan with water and bring to a boil. Fill a bowl with ice-cold water and set aside. FINELY chop the shallot and two garlic cloves. SLICE a handful of black olives into rings. REMOVE the skin from the tree red tomatoes. In Dutch this is called “pliceren”, apparently there is no word for this in English (but correct us if we’re wrong!).
CUT a little “x” at the bottom of every tomato using a chef’s knife. Only slice the skin, not the flesh. DIP each tomato in the boiling water one by one for about 10 seconds, then remove from the pan and quickly cool them by placing them into the bowl with ice-cold water.
REMOVE seeds from the tomatoes and cut brunoise. Cutting something brunoise is basically dicing it. HEAT 0.5 deciliter olive oil (which is about 3.5 tablespoons) in the large skillet on low heat. SAUTÉ the finely chopped shallot and garlic for about 2 minutes. ADD black olive slices and cook for another 5 minutes. LASTLY add the tomato brunoise. Season with salt and pepper.
Putting it together — 20 minutes
This step requires almost no effort. PRE-HEAT your oven to 200 degrees celsius or 392 degrees fahrenheit. CLEAN the two chicken fillets, remove any excess fat, blood or muscle. TIGHTLY wrap each chicken fillet with the uncooked bacon strips. We’ve used 5 bacon strips for each chicken fillet, so it seals off nicely. When the oven has reached its desired temperature, place the bacon wrapped chicken fillets on a greaseproof lined baking tray. BAKE for about 12 to 15 minutes, depending on how powerful your oven is.
Since we are using home-made tagliatelle pasta, you only have to cook the pasta for 2 or 3 minutes max. Serve the dish by rolling the tagliatelle on a plate, then add the antiboise (sauce) on top of it. Lastly, place one bacon wrapped chicken fillet on top of each pasta plate. Enjoy with a nice, smooth red wine.