A warming pasta dish perfect for winter, featuring root vegetables! This authentic Italian chef's recipe uses easily accessible ingredients from your local supermarket. Enjoy this short pasta with the delightful textures of chicken thigh, burdock, and lotus root in your own home.
Ingredients
Main Ingredients (2 servings)
- Chicken thigh 1 pc
- Short pasta 100g
- Burdock root 1/3 pc
- Lotus root 1 pc
Seasonings
- Anchovies 20g
- Butter 55g
- Olive oil (to taste)
- Salt and pepper (to taste)
- Parmesan cheese (to taste)
- Water (to taste)
Steps
- Trim the ends of the lotus root.
- Cut the lotus root into bite-sized, chunky pieces.
- Wash the burdock root and slice it diagonally to retain its texture.
- Finely mince the anchovies.
- Cut the chicken thigh into small pieces for the pasta topping.
- Start boiling the short pasta (100g) in a pot.
- Heat olive oil (to taste) in a frying pan, and sauté the sliced burdock root (1/3 pc) and lotus root (1 pc).
- Sprinkle the vegetables with salt (to taste), add more olive oil (to taste), and add the cut chicken thigh (1 pc) and stir-fry.
- Add water to extract the flavors from the root vegetables and chicken.
- Add the minced anchovies (20g) and stir-fry. This is the key! Adding anchovy umami deepens the sauce's flavor.
- Adjust the sauce's consistency to prevent it from becoming too thick.
- Finish by adding olive oil (to taste) and butter (55g), then sprinkle with Parmesan cheese (to taste). Turn off the heat and mix everything together.
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