Cooking Class with Chef Cornelia Poletto

This was an online cooking class from the Villeroy & Boch Kitchen. 

They are promoting a new line of dishes. My friend is a Premium VIP customer at V&B. She had the offer to participate and received a box of prepackaged food, the recipe and two pasta plates from the new line.

Everything was measured for two people. Since I sometimes cook in her kitchen, she invited me to have fun together with her. 

After checking the delivered ingredients, we went out to get some of the veggies a lot fresher. I cut off the needed herbs from my balcony just an hour before I left.

The guide to the recipe showed, that Mis en Place was recommended before the online start at 6PM. We came back late from shopping, but it took me just a couple of minutes to get everything started.

I did the cooking, my friend helped. Many online participants told the Chef that she was way too fast. She slowed down. But it was a very easy recipe and we started eating while Chef Poletto still walked people through the recipe.

Recipe for 2:

250 g organic chicken breast

2 tbsp butter

1 bundled piece of fresh thyme, 2 young garlic cloves

150 g King Oyster mushroom or Chanterelles

125 g baby spinach

4 stalks lovage

Salt, pepper, nutmeg

80 ml vegetable stock

200 g fresh tagliatelle

2 egg yolks

Lemon zest

150 g grated Parmesan

Preheat the oven 180 C.

Use a baking paper on the baking sheet and take 75 g of Parmesan and make some discs on the paper. Bake until melted and a little golden. Keep an eye on them not to burn them. Take them out to cool down and reduce the oven temp to 75 C.

Bring the pasta to a boil in salted water. Wont take long, because it is fresh pasta.

Cut the chicken breast in 2 cm cubes. In a wide pan melt 1 piece of butter. Add 1 crushed garlic clove and the thyme. Let the butter foam and get the salted and peppered chicken in. Let it sit for 2 min, then stir. After 4 more min, it should be good. Take it out in an ovenproof dish and place it in the oven.

Chop the mushrooms and some of the lovage and give them a couple of minutes in the second piece of butter in the pan. When the mushrooms have wilted a bit, toss in the spinach and season with salt, pepper and grated nutmeg.

Mix egg yolks with the cooked veg stock, add the second part of the parmesan and the leftover lovage. Take the pasta out of the water 2 min before it is finished cooking and add it directly to the pan. Pasta water is welcome. Get in the chicken and pour the egg mix over everything. Toss and stir, gradually add more pasta water to make a creamy sauce. Check seasoning and add more salt, pepper or nutmeg. Grate some lemon zest on top for freshness.

Serve with the Parmesan chips.

It was a nice recipe, but something I would throw together in a short time without much thinking about it. My friend was a bit over her head :-)