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Recipe
Pasta alla vodka with two-year Stavsfjell
We served this at our cheese and wine tasting in Rauland. Stavsfjell aged for two years does the same job as parmesan in the sauce, with a little more nuttiness and caramel. The dish can be made without vodka too, but the vodka brings out the flavours.
- Serves
- 4 people
- Time
- 30 minutes
Ingredients
- 400 g pasta, such as penne
- 400 g chicken breast
- 2 garlic cloves, chopped
- ½ tsp chilli flakes
- 1 dl vodka (optional)
- 4 tbsp tomato purée
- 3 to 4 dl cream
- 2 dl Stavsfjell 24 months, grated
- 1 bunch of fresh parsley or basil
- Salt and pepper
Method
- Fry the chicken in a little oil over medium-high heat until cooked through and golden. Take it out and slice it.
- Fry the garlic and chilli flakes in the same pan for a minute.
- Pour in the vodka and let the alcohol boil off, about a minute. Take care, it can spit.
- Stir in the tomato purée and let it fry for a minute. Pour in the cream, season with salt and let the sauce simmer for at least 5 minutes.
- Cook the pasta in lightly salted water, drain and toss it into the sauce.
- Stir in the Stavsfjell and season with salt and pepper. Lay the chicken on top and scatter over parsley or basil.
Tip
Keep a little Stavsfjell back to grate over just before serving.
Lega products in this recipe
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