Inspired by his mother’s love for cream-based pasta, Juliano Davide Petrella from 051 Culture Café has put together an easy to follow recipe for the Al Paolo dish served at the Italian restaurant at Reizis Square.
Creamy Al Paolo (serves 2)
Ingredients:
- 1 cup cream
- ½ cup chicken stock
- 80 g Parmesan, grated
- 200 g chicken breasts/sliced
- 200g Green Peppers, pan-fried
- 150g pan-fried mushrooms
- 250 g penne, cooked al dente
- Salt and black pepper
Method:
In a saucepan over medium heat, combine the cream and chicken stock. Allow it to simmer until reduced by half, creating a rich, creamy base. To add flavour, stir in half of the Parmesan cheese, along with the sliced chicken, pan-fried green peppers, and mushrooms. Let the ingredients meld together. Lastly, toss the mixture with the cooked penne, ensure the pasta is well-coated. Sprinkle the remaining Parmesan on top and season to taste with salt and pepper.
TEXT: Gypseenia Lion PHOTOGRAPH: Harmse Photography