Recipe - Posh Nosh For An Italian Stallion

375 g Egg tagliolini
9 tablespoon Olive oil
1 Beef tomato; cut into eight
; wedges
1 tablespoon Soft brown sugar
1 tablespoon Balsamic vinegar
3 Cloves garlic; crushed
3 Eggs
175 ml Double cream
85 g Parma ham
8 tablespoon Grated Lancashire cheese
150 g Chicken breast fillet
2 tablespoon Chopped fresh sage
125 ml White wine
Half a lemon; juice of
1 tablespoon Chopped fresh basil
1 190 gram pac fresh peas with
mint
1 small Bunc flatleaf parsley
Salt and pepper
Preheat the oven to
220c/425f/Gas 7 and
Preheat the grill to high.

1 Cook the pasta according to packet instructions, adding 1 tbsp of olive
oil to the cooking liquid. Drain.

2 For the Chutney: Heat 2 tbsp of oilve oil in an ovenproof frying pan. Add
the tomato and cook for 12 minutes, then sprinkle over the balsamic
vinegar and clove 1 crushed garlic. Season and stir, then transfer the pan
to the oven and cook for about 45 minutes, or until softened.

3 For the Frittata: Beat together the eggs and 2 tbsp double cream and
season. Roughly chop one third of the pasta and 2 strips of ham and stir
into the egg mixture with 1 clove of crushed garlic. Heat 1 tbsp of olive

oil in a frying pan.

4 Pour in the egg mixture and cook gently for 34 minutes until it begins
to set. Sprinkle over 4 tbsp of grated cheese then place under the grill
until the frittata is set and golden. Cut into wedges and serve with the
chutney.

5 For the Stuffed Chicken: Make a horizontal cut almost all the way through
the chicken to make a pocket. Fill with chopped sage and wrap the

remaining ham around the chicken.

6 Heat 1 tbsp of olive oil in a frying pan, add the cicken and cook for 2
minutes on each side, then transfer the pan to the oven and continue
cooking for a further 1215 minutes, or until the chicken is cooked
through.

7 For the Sauce: Heat the wine in a pan with the remaining cream and simmer
rapidly until the liquid has reduced by about one third. Stir in the lemon
juice, chopped basil and 2 tbsp grated cheese and season.

8 For the Pesto: Cook the peas to the instructions. Drain, then tip into a
food processor. Add the mint leaves and 2 tbsp grated cheese and process
until finely chopped, then add 2 tbsp olive oil and 1 clove of crushed
garlic and process to combine. Season with black pepper and spoon

into a bowl.

9 Drizzle 2 tbsp olive oil over the remaining peas and toss. Divide the
sauce between two shallow bowls then add the pasta and a spoonful of pesto.
Cut the chicken in half diagonally and sit a piece on top of each.

Converted by MC_Buster.

NOTES : Chef: Lesley Waters and Steven Pinder

Recipe by: Celebrity Ready Steady Cook

Converted by MM_Buster v2.0l.