Tagliatelle with salmon
INGREDIENTS (serves 6):
  • 1 chicken 2.6 pounds (1,2 kg); 
  • 1 big carrot, coarsely chopped;
  • 1 celery stalk, coarsely chopped;
  • 1 stem leek, coarsely chopped;
  • 1/2 cup of rice;
  • 80 gr (2.8 oz) butter;
  • 1/2 cup of flour;
  • 1.8 cup (400 ml) of  cream;
  • 3/4 cup (200 ml) heavy cream;
  • sprigs of thyme;
  • a pinch of each: salt, pepper, nutmeg, turmeric and ground white pepper; 



  1. Soak the rice in cold water, put aside;
  2. Cut the chicken into 8 pieces, put in a large saucepan,add the carrot, the celery and the leek;
  3. Pour 10 cups (2,5 litres) of cold water into the saucepan, put on medium heat, remove the foam when boil and cook for 2 hours; 
  4. Carefully remove chicken using a slotted spoon;
  5. Remove the vegetables from the saucepan and discard;
  6. Drain the rice and add it to the broth;
  7. Melt the butter in a heavy-bottomed saucepan; 
  8. Add the flour through a sieve, stir carefully;
  9. Add the nutmeg, the turmeric, the cream and the heavy cream. Cook for 10 minutes stirring constantly. Put aside; 
  10. Remove the chicken meat from the bones, chop and add to the broth;
  11. Pour the creamy fill into the broth, stir and cook for another 5-10 minutes until the rice is completely cooked.
  12. Serve immediately!
Leave your comment