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Rick Stein Nigella Lawson Peter Evans Iron Chef
John Burton-Race

Chicken, Parma ham and tagliatelle with an Italian crust

Serves 1

Ingredients

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Method

  1. In olive oil, fry the coarsely ground breadcrumbs until golden. At the last minute add a clove of garlic.
  2. Heat another pan and add a little olive oil. Finely slice the chicken, season and fry.
  3. Remove the breadcrumbs. Add a little more olive oil, a knob of unsalted butter and the chopped onions. Cook until tender.
  4. Add the Parma ham and the chilli. Reintroduce the breadcrumbs and finish with chopped parsley.
  5. Cook the fresh pasta for 2 minutes in salted water. Strain and add a drizzle of olive oil. Toss it with a little black pepper.
  6. Place the pasta in a bowl. Lay down the chicken, sprinkle with lemon juice and top with the breadcrumbs.
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