- 500 GRAM
FRESH PASTA (or ready made)
- 2 TBSP OLIVE OIL
- 2 CLOVES GARLIC, chopped
- 1 TBSP
SAMBAL
- 1/2 CUP WHITE WINE
- 500 GRAM TOMATOES, peeled and chopped
- 3 TBSP TOMATO PUREE
- FRESH BASIL LEAVES, cut
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- 1 WHOLE CHICKEN
- 2 CLOVES GARLIC, mashed
- 100 GRAM CHICKEN LIVER
- 3 EGGS, boiled 10 minutes
and chopped
- 1 POTATO, peeled, cooked, in cubes
- 2 ONIONS, chopped
- 1 1/4
CUP
COCONUT MILK
- 1 TBSP
CURRY
POWDER
- 1/2 TSP CORIANDER
- PIECE OF GINGERROOT,
grated
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Fry the garlic in the olive
oil. Add sambal, white wine, tomatoes and tomato puree and simmer for 30-45
minutes, until the sauce has the right thickness. In the meantime, boil the
pasta for a few minutes. Add the basil leaves to the sauce and pour the sauce
over the pasta. Arrabiata means "spicy", so make it as spicy as you like by
adding more sambal!
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Mix the garlic with
the coriander, gingerroot and half of the curry. Fry the onions for three
minutes, add the chicken liver and fry two minutes, add the spices paste and
fry one minute more; add the potatoes and fry a few minutes more. Add the
eggs. Stuff the chicken with this mixture. Steam the chicken for hone hour.
Heat the coconut milk with the remaining curry, transfer the chicken to this
pan. Put on high heat, keep basting the chicken with the coconut milk, until
it thickens.
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