Tortelli with Hähnchen, sage and garlic in a brown Buttersoße

[Contains advertising] I loved Pasta, you called them only pasta and I was just a so-called three-cheese high. But what man, whether young or old, does not love Pasta, too – to me no one is still to come. Each variety, around embedded in a delicious Drum, is able to caress the soul and to bring the pure pleasures of the palate. Best of all still in the circle of loved ones. Pasta is the soul of pleasure at it's Finest.

• Directly to the recipe • recipe •print

The king discipline is, of course, to make the Pasta itself, but to be honest I lack the time for it much too often. Because if I make Pasta yourself, this is a multi-hour affair. I prepare with devotion my dough, verkünstele me literally and I feel in my flour dust cloud for quite a while like a real Pasta Madre.

For the quick and easy solution I use is, therefore, primarily on Pasta, which I get in the trade. For filled varieties such as Ravioli or Tortellini, it is definitely fresh Pasta to his products from the refrigerated section, which have a good quality. A wonderful new discovery is, therefore, for me, the Pasta Tradizionale of Hilcona. It is available in four different variants which are entirely without flavour enhancers and free-range eggs produced and almost "hand-made". All varieties have a very thin dough that are fine floured, and provide an intense, delicious taste. A great feature of the fresh Pasta Tradizionale of Hilcona is also the preparation. You can decide for yourself if it's sturdy, al dente, or would you prefer something softer. It is not cooked in water but only tender has been steamed and is cooked in lightly salted water according to his own pleasure.

For the development of my recipe I have for Pasta Tradizionale Tortelli Antipasti di Verdura decided. These Tortelli version is filled with grilled vegetables, and the filling gives my Pasta dish a wonderfully fresh and intense flavor that fits deliciously in Butter fried chicken breast fillet. The chicken I have inserted before in salt water, because I wanted to install that for a long time in a recipe.

By the salt lake a relatively low salt concentration ensures that the muscle fibers absorb additional water and Cooking more fluid retention. So I've read it at least. The brine ensures that the meat remains juicy, the chicken is naturally salted, and overall, its taste is underlined. Hmmm, it's really a great thing, because the meat is very tender.

And if brown butter sauce comes into play, not I can come on my beloved sage. Fresh sage in butter sauce geschmurgelt for me, this is all the leak, he looks first even if end up getting some shriveled. In this court, he looks particularly shriveled, because he has already located the chicken in the brine, to there easily, together with the garlic, its wonderful Aroma, slightly to the flesh to submit. In the case of my Tortelli recipe, you can say, gives the sage all in all, a distinctive Mediterranean Touch, topped with a lovely, citrusy Note the grated lemon zest.

Still in the mood for Pasta, sage and Butter? Then have a look at my recipe for Spaghetti in a sage butter to.