Vino Rosso Parmigiano-Reggiano
So a couple of days ago it was mine and Simon’s 2 year anniversary! We had work during the day so we didn’t do anything special, but I thought I’d cook for him. I found a recipe or two online, but after getting home and having a good look, I decided it wasn’t the idea I had in my head – I knew what I wanted to make, and that wasn’t it! So I decided to just wing it, and it turned out to be the best dinner I’ve ever made! It was so good that I wanted to share the recipe with you all.
The good thing about it is it’s pretty flexible in terms of the ingredients – you could make a vegetarian alternative quite easily, or add extra vegetables, or remove any ingredients from here that you don’t like (a lot of people don’t like mushrooms!? Crazies. I love them in Italian dishes!)
I will say though that when I did it, I kinda forgot to add the most important ingredient… wine! Oops! I also wanted to keep the pasta separate from the dish so we could serve ourselves the amount we wanted more accurately. So in order to keep the pasta warm, I put the pasta into another dish, and poured wine over the pasta to keep in moist, and then put it in the oven for the remaining 15 minutes, stirring every few minutes to keep all of the pasta covered (it eventually turned purple, was pretty cool!) I then poured some wine over the dish, with about 15 minutes left before it needed to come out.
Here though, I’ve written instructions for what I would have done in hindsight, had I not felt so rushed that I forgot the wine!
So here is the recipe, I don’t think I’ve missed anything out!
Vino Rosso Parmigiano-Reggiano
Preparation: 10-15 minutes
Overall cooking time: 45 minutes
You will need:
2 tbsps Olive Oil
2 cloves of garlic
1 large red onion
4/5 chicken breasts
Dry herbs – Basil and mixed herbs
1/2 teaspoon of salt (onto chicken)
Closed cup mushrooms
1 1/2 tubs of tomato passatta
1/2 teaspoon of sugar (into sauce)
1 Chicken stock cube
1 1/2 or 2 tablespoons of tomato puree
4/5 pieces of Prosciutto
2 handfuls of Spinach
2 cups of pasta
1 ball of mozzarella
Parmesan cheese (as desired)
Fresh parsley (as desired)
Parsley and garlic ciabatta bread (to side)
Green/black olives (to side)
Finely chop your red onion and put into a large, non-stick deep pan with the 1tbsp olive oil. Add your crushed/chopped garlic, and keep on a low heat. Whist they start to ‘sweat’, put a pan of water on to boil, ready for the pasta.
Cut the chicken breasts in half and place them into the pan with the onions and garlic. Make sure you keep turning them and they remain on the low heat throughout.
Put the pasta into the now boiling water in the second pan, and simmer on a low heat.
Slice the courgette and the aubergine, and either put them into either their own frying pan or in with the chicken (if there’s enough room in that pan for them to sweat and cook properly). I put them into a separate pan, with a little of the left over garlic, and a tablespoon of olive oil.
Whilst they cook, chop some large tomatoes (as many as desired, I used 5) and add to the chicken, onions and garlic (and sprinkle a little parsley on there too if you like!)
(If applicable – once the aubergines and courgette have softened, add them to the pan with the chicken.)
Sprinkle the salt onto the chicken. Once you’ve stirred it a few times and it’s soaked up a little, tear up the Prosciutto (I put around 5 pieces in, but it’s up to you how much you use), then add the red wine straight after. Leave the chicken to soak in the wine for a couple of minutes or so.
Add the Passatta sauce. Once it’s heated through, add the chicken stock cube and the tomato puree. Leave until they’re both mixed in, then slowly start introducing the spinach leaves (as many as desired – I put a couple of handfuls in).
Leave to simmer for five minutes or so, and give it all a good stir. Meanwhile, drain the pasta and leave to the side, and get your oven dish from the preheated oven.
Lay the chicken out across the bottom of the dish, then the pasta and the rest of the sauce and veg – but keep some courgette and aubergine for the top
Sprinkle on some Parmesan cheese, spread out the Courgette and aubergine over the top, and then sprinkle the remainder of the Parmesan over the top
Arrange 5/6 slices of mozzarella over the top of the courgettes and aubergine.
You’re then ready to pop it in the preheated oven on for 20 -30 minutes.
Leave for a further 15 minutes, then remove from the oven and sprinkle as much parsley as you like on top.
Remove the parsley and garlic bread,
Serve with red wine and olives.
I hope you enjoy this as much as we did!
Any suggestions? Leave me a comment! This is the first recipe I’ve ever uploaded so I appreciate any constructive criticism!