A recently published cookbook by a trendy bar in Helsinki reveals the recipe of their best seller pasta, Pasta Limonello. Even Helsingin Sanomat, the national newspaper wrote about it stating however that the pasta is just not quite as good as at the bar, Cafe Bar 9 (HS on 16.1.2014). The cookbook is called Pollo Limonello – parhaita paloja Ysibaarin keittiöstä (best bites at Bar9).
I’d heard but not tasted the pasta and therefore had to try the recipe. This was not after the book review but after browsing at the cookbook in a museum shop. Namely that of museum of contemporary art Kiasma.
I wonder what the original Italian dish would be like, would they put cream and ginger in pasta? Certainly not yoghurt.
I had to meddle the recipe as always and upon a Google check I realised that many had done the same.
This is my version of the pasta for four:
3 chicken breast files, sliced
1 onion, chopped
4 garlic cloves, chopped
2 tsp grated ginger
2 dl double cream
Juice of half a lemon, rind of a whole lemon
2 tbsp honey
2tsp ground turmenic
1 tbsp chicken fond
2 dl natural yoghurt
300 g spaghetti
Brown the chicken filets in butter. Sautée the onion. Cook for 5 minutes. Add the cream, garlic, lemon, turmenic, ginger and honey. Cook for 20-25 minutes. Add the yoghurt and season with salt and pepper.
Cook the pasta while the sauce is cooking. Mix together and serve with grated Parmesan.
Yummy! Much better than I thought.