40 g Debic Butter 20 g Garlic (chopped) 40 g Leeks (chopped) 0.5 g Sea salt 1 g Black pepper 80 g Smoked chicken ham (diced) 200 g Chicken stock 1 sprig Fresh thyme 1/2 sprigs Fresh rosemary 1 nos Bay leaf 200 g Debic Cooking Cream 1 g Lemon juice
Dish Plating
90 g Fettucine pasta (blanched) 90 g Alfredo sauce 25 g Smoked chicken bits a/n g Parmesan cheese 1 tsp Parsley (chopped)
Preparation
Fettucine Pasta
Blanch pasta until al dente.
Drain pasta and mix with olive oil.
Alfredo Sauce
Sweat garlic and leeks in Debic Butter until translucent.
Season with salt and pepper.
Add chicken ham and cook until fragrant.
Pour in chicken stock, thyme, rosemary, and bay leaf.
Reduce until glaze.
Stir in Debic Cooking Cream and lemon juice.
Remove herbs and adjust seasoning to taste.
Assembly
Dish Plating
Combine fettuccine, cream sauce, and chopped parsley.
Season to taste.
Arrange pasta dish onto a plate.
Top with grated parmesan cheese.
Garnish with smoked chicken bits.
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