Description:
Made in-house, ZARA'S long cuts of pasta come in many widths, from delicate Angel Hair to wide Fettuccine. When cooked and tossed in sauce, these long cuts of pasta capture sauces in beautifully tangled nests.
More Details:
These pastas have the same quality as the traditional range, but unusual shapes and ... surprising colors . We go from long spaghetti to bucatini, from fusilli bucati to ziti (did you know that in Puglia, where the name was invented, is ziti referring to the word "spouses" because they were only eaten during wedding parties?) From the unique farewell to mafaldine (it's called this to honor queen Mafalda of Savoia), from fidellini to tagliolini (in the soup; amazing!), to tricolor pasta, dedicated to our beautiful country: farfalle, penne, spirali and conchiglie in wood different colors, the colors of the Italian flag .
Product of Italy
TAGLIOLINI WITH CHICKEN AND LEEKS
1- Remove the toughest leaves from the leeks and spring onions, trim the roots and the tough green part, wash and chop separately. Wash the chicken breast, dry, place in a pan with olive oil, season with salt and pepper, fry until golden on both sides and cook for about 8 minutes; drain and keep warm between two plates.
2- Add the chopped leeks to the same pan and fry until soft; pour in the white wine, 3 spoons of water and cook for 10 minutes; add the spring onions and continue to cook for a further 10 minutes.
3- Add the cream, cook for another 10 minutes, stirring occasionally and season with salt and pepper; at the end of the cooking time, put the mixture in a blender and blend to a smooth sauce.
4- In the meantime, bring a saucepan of salted water to the boil and cook the tagliolini until they are "al dente"; drain and transfer to a hot serving dish, add the butter and grated Parmesan cheese and stir; place the chicken breast cut into thin strips in the centre of the pasta and pour over the hot spring onion and leek sauce and serve immediately.