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BLACK TRUFFLE & PARMESAN LINGUINI, KALE, TOMATO CONFIT, & GRILLED CHICKEN

EPISODE 6: TRE & CJ

Serves 4

DIRECTIONS

For the chicken: Toss chicken in mixing bowl with olive oil, rosemary, oregano, salt and pepper. Using a hot grill, cook chicken until done. Place finished chicken onto cutting board and allow 5 minutes to rest. Cut chicken into small julienne strips.

For the tomato confit: Core each tomato with small knife. Cut a small x on the bottom of each tomato. Blanch tomatoes (2-3 minutes) quickly in a deep pot of water. Remove tomatoes and shock in ice bath. Peel skin off each tomato. Fill a shallow but wide saucepot with olive oil. Add basil and garlic heads. Place tomatoes into olive oil and bring to a small simmer over low heat. Cook tomatoes for 20-45 minutes. Remove tomatoes and allow time to cool, till able to be handled. Cut each tomato into 6pcs. Set aside till the rest of pasta is ready to assemble.

For the linguini: Cook linguini in heavily salted water till 90% done. Shock in ice water. Drain and toss with olive oil.

For the kale: Blanch kale in lightly salted water for 2 minutes. Shock in ice bath. Julienne into wide strips. Hold till time to assemble pasta.

For the mushrooms: Using a large sauce pan, cook mushrooms with olive oil till moisture is gone. Season with salt and pepper.

For the sauce: Roast chicken in a 400 degree oven till chicken has a nice roasted color on all sides. In a deep saucepot begin to sauté onions, carrots, and celery in a little olive oil. When veggies begin to carmelize, add mushrooms and garlic. Continue to cook for 5-7 minutes using medium-high heat. Next, deglaze with white wine. Reduce by half then add chicken stock, bay leaf, thyme, and peppercorns. Add roasted chicken and lower heat. Reduce slowly for the next hour. Skin often. Next, strain liquid through fine mesh strainer into another pot and continue to reduce. Next, season with sherry vinegar and whisk in parmesan cheese. Add truffle oil, butter, and salt. Cook for another 4-5 minutes. Add basil leaves and allow 2-3 minutes to steep. Strain through fine mesh strainer, reserve hot till time to serve. When it is time to serve, then the truffle butter will be added.

To finish the pasta: Using a large sauté pan, begin heating over medium heat. Add a little of the olive oil from the tomato confit to the pan. Begin sauteing mushrooms quickly for one minute. Next, add the chicken, sauce, kale, and pasta. Simmer for three minutes. Finish pasta with tomatoes and truffle butter. Cook for another two minutes. Serve with salt or pepper if needed. Serve.