This is a good one for
using up the post-Christmas turkey, but can work for
chicken as well.
Cooked turkey or chicken breast
slices (not too thin)
1/2 pt single cream
Glass of white wine
1/4 pt stock
Flaked almonds
Mushrooms
Garlic
500g tagliatelle pasta
Parmesan cheese
Deep ovenproof dish (you want enough meat to cover the bottom
of this dish twice).
Put the pasta on.
Toast the flaked almonds either under the grill or
brown them in a little butter in a frying pan. Whichever
way you do it, toss them frequently and don't take
your eyes off them! They seem to go from white
to burnt the minute you turn your back.
Set them aside
when they're done, slice and fry the shrooms in butter
and garlic then set them aside too. Now, bring the
wine, cream and stock to a gentle boil until thickened.
Test it by dipping
a piece of meat into it (oy oy), the sauce should
coat the meat and not all run off. Drain the pasta,
mix the almonds and mushrooms into it and put a layer
into the dish(save enough for another layer).
Pour some of the
sauce over this and then cover with turkey/chicken
slices that have also been dipped into the sauce.
Repeat the layers, pour the rest of the sauce all
over the top and then cover with grated parmesan.
Cover with foil and bake in oven about 180 for 15-20
mins, last 5 mins or so without foil to brown the
parmesan.
Serve with whatever
you fancy although I normally just go for good old
garlic bread! Luvverly.
[From Matt Ransley, coming
to an Italian chalet near you soon]
