I had one last celeriac from the garden hanging around in the bottom of my fridge. I was planning to make another celeriac remoulade to have with some prosciutto, but then I saw this recipe on Stefan’s Gourmet Blog. Usually we just have basic boring pasta – it is often an emergency dinner round here. However, I follow Stefan’s blog and look at all his pasta dishes longingly. Yesterday was the day our pasta got more interesting.
I used some of our naked neck chicken – two breasts. Stefan stipulated 12 walnuts, I decided to add some more in … I just can’t help myself, 12 didn’t look like many. However, he was right – 12 is the correct amount – I had too many walnuts in my pasta!
Pasta with chicken and celeriac (and walnuts – but not too many!): two chicken breasts; pasta; parmesan; celeriac; 12 walnut halves; walnut oil; bit of parsley, seasoning, celery seeds, flour.
Put a large pan of water on to boil. Cut the celeriac into batons and put in the boiling water for about 5 minutes – until just about done. Remove them with a slotted spoon and let them drain. Cut the chicken into cubes, season it with pepper, salt and celery seeds and dust with flour. I am normally too lazy to dust with flour but this time I did – I listened to Stefan on this point and I am glad I did.
Fry the chicken in the walnut oil until just about done and then remove from the pan. Put your pasta on to cook. Add a little more walnut oil to the frying pan and fry the drained celeriac. Add in the walnuts and the chicken.
Drain the pasta but reserve a couple of ladlefuls of the cooking water. Put the pasta back in the pan, add the chicken etc and some of the cooking water. Add in a big handful of grated Parmesan and the chopped parsley. Serve with more Parmesan.
This was really really good – thank you Stefan. I am sowing my celeriac seeds tomorrow because I want to make this again!