Chicken assasina alla chitarra
Bold, direct, and technique driven. This dish reinterprets the iconic spaghetti all’assassina by applying its intense toasting method to spaghetti alla chitarra, cooked risotto style in chicken stock. Garlic, chili, tomato paste, and kale build depth and texture, while Grana Padano and lemon zest bring balance and clarity. A contemporary take on a classic idea, focused on flavor, heat, and precision. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Heat up olive oil in the pan
Place the garlic in the olive oil
When you smell the garlic add the chilli flakes and pasta
Toast the pasta in the olive oil with garlic and chilli and add the tomato paste
Once, the pasta is toasted, start adding hot chicken stock little at a time
When the first batch of chicken stock is absorbed and pasta starts to stick to the pan add second batch and repeat this process until pasta is cooked
When pasta is al dente, add chopped kale and grana padano and mix so that heat of the pasta melts the cheese and chopped kale
Transfer to the plate and sprinkle with extra cheese and lemon zest
| 100 g. | Spaghetti alla chitarra |
| 400 g. | Chicken stock |
| 3 | Piece garlic |
| 1 tbsp. | Tomato paste |
| 1 cup | Chopped kale |
| 1 tsp. | Chilli flakes |
| 1 pinch | Salt |
| 30 g. | Grana padano |
| 50 ml. | Olive oil |
| 1 pinch | Lemon zest |
HOW TO PLATE
Simply transfer the pasta to the hot plate and finish on the plate with lemon zest and extra cheese
