The hen with the bow tie

The Bowtie Pasta Chicken - A Delicious Story

On an ordinary day, far from the daily hustle and bustle, I discovered a little culinary treasure: a simple and quick recipe, perfect for those moments when the craving for pasta hits you mercilessly. This is the story of the "Bowtie Pasta Chicken," a playful and uncomplicated recipe that will delight you with its flavors. Let's embark together on this culinary journey!

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Servings: 2

Ingredients:
- 125 g bowtie pasta (I recommend the Gyermelyi brand, but you can choose a similar quality pasta)
- 20 g butter (ideally unsalted butter for a finer taste)
- 150 g grated sheep cheese (sheep cheese adds an intense flavor, but you can also use cottage cheese or mozzarella, depending on your preferences)
- 3 l water
- 1 teaspoon salt
- Optional: blue cheese (a delicacy, but make sure you like it, as it has a strong taste)

A bit of history:
Pasta recipes have a long history, and those with cheese are often found in traditional cuisine. Bowtie pasta, also known as "farfalle," is not only adorable but also versatile, as it can be combined with a variety of sauces and ingredients. This pasta is perfect for quick dishes that can satisfy your hunger in no time.

Step by step:

1. Boil the water: In a large pot, add the 3 liters of water and a teaspoon of salt. Place it over medium heat and let it reach a boil. It is essential to have enough water to cook the pasta evenly.

2. Cook the pasta: When the water starts to boil vigorously, add the bowtie pasta. Let them boil for 7-10 minutes, according to the package instructions. Stir occasionally to prevent them from sticking.

3. Drain the pasta: Once the pasta is cooked, drain it well using a colander. It is important not to rinse them with cold water, to keep the starch, which will help the sauce stick better.

4. Prepare the sauce: In a wok or deep skillet, add the 20 g of butter. Place the skillet over medium heat and let the butter melt. Its aroma will fill the kitchen, creating the perfect atmosphere for this dish.

5. Mix the pasta with cheese: Once the butter is melted, add the drained pasta to the skillet. Mix well to coat them evenly with butter. After a few minutes, add the grated sheep cheese. Continue to stir for about 5 minutes, until the cheese starts to melt and incorporate into the pasta.

6. Serve with style: Transfer the pasta to plates or, for a spectacular effect, use a porcelain "chicken," as I did. Top with cubes of blue cheese, if desired, for an extra flavor boost. This adds a contrast of texture and a unique taste to the dish.

Serving suggestions and variations:
- You can add fresh herbs, such as parsley or basil, for a colorful appearance and fresh taste.
- If you want a spicy kick, sprinkle some ground chili pepper or chili flakes.
- This recipe pairs perfectly with a dry white wine or fresh lemonade, which will complement the delicate flavors of the cheese.

Useful tips:
- Make sure the pasta is not overcooked. They should be al dente, meaning they have a firm texture when bitten.
- If you don't have sheep cheese, you can experiment with feta cheese or even a mix of cheddar and parmesan for a more intense flavor.
- You can add vegetables, such as spinach or cherry tomatoes, to enrich the dish and add more vitamins.

Frequently asked questions:
- Can I use whole wheat pasta? Yes, whole wheat pasta is an excellent choice for a healthier and more nutritious option.
- What else could I add? You could try adding sautéed mushrooms or even fried chicken cubes to make the dish more filling.
- How can I store the pasta for the next day? If you have leftover pasta, store it in an airtight container in the fridge. Reheat it in the microwave or on the stove, adding a little butter or olive oil to prevent sticking.

This simple recipe is proof that sometimes the most delicious dishes are the simplest. So, the next time you crave pasta, remember the "Bowtie Pasta Chicken" and enjoy a quick meal full of flavor and joy! Bon appétit!

 Ingredients: 125 g of Gyermelyi pasta with 8 eggs, 20 g of butter, 150 g of grated sheep cheese (the cheese, not the sheep)... 3 liters of water, 1 teaspoon of salt, optional moldy cheese (or as I call it, stinky cheese)

 Tags:  pasta with cheese