Surprise, surprise, Ina Garten wins again. On the same episode of Barefoot Contessa that she made the Red Berry Trifle, she also whipped up a meal that left my mouth watering so much I had to make it.
Two of biggest food obsessions: truffle and goat cheese. Done and done in this recipe.
I decided to show off my newly acquired culinary talent and cook Ina’s meal for my family. Neither recipe requires tremendous skill or energy, but both taste like they were served up in a five star restaurant. You can also check out the Chicken with Herbed Goat Cheese recipe here and the Tagliarelle with Truffle Butter recipe here or in her cookbook, Barefoot Contessa Back to Basics.
Warning: expect an intoxicating scent while cooking the pasta that will send your hunger over the edge.
Chicken with Herbed Goat Cheese
- 3 whole (6 split) chicken breasts, bone-in, skin-on (I used boneless, skinless)
- 12 ounces goat cheese, with garlic and herbs
- Fresh basil leaves
- Olive oil
- Ground black pepper
- Preheat oven to 375 degrees.
- Place chicken breasts of baking sheet. If using bone-in, skin-on chicken breasts, loosen skin from the meat with your fingers, leaving one side attached. Cut 12 thick slices of goat cheese and place 2 slices plus a large basil leaf under the skin of each chicken breast. If using boneless, skinless, cut a horizontal slit through center of chicken breast. Place 2 slices of goat cheese plus large basil leaf in center and cover with top half of meat.
- Rub each piece of chicken with olive oil and sprinkle generously with salt and pepper.
- Bake the chicken for 35 to 40 minutes until just cooked through.
Tagliarelle with Truffle Butter
- 1/2 cup heavy cream
- 3 ounces white truffle butter (found at specialty food stores and Whole Foods)
- Black pepper
- 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
- 3 tablespoons chopped chives
- 3 ounces Parmesan cheese, shaved thin
- Add 1 tablespoon salt to a large pot of water and bring to a boil.
- Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
- Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you’re not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta.
- Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
- When serving, garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.