Conchiglie Rigate Avec Poulet et Fleurs

Conchiglie Rigate Avec Poulet et Fleurs © Liz Collet, Conchiglie Rigate Avec Poulet et Fleurs © Liz Collet, tropaeolum majorum, wild edible flowers, edible flowers, Huhn, Geflügel, Pollo, Poulet, Poulet à la Cocotte, Hühnerragout, Zwiebelrelish, Kapuzinerkresse, Kapuzinerkresseblüten, arbeit, arbeitsplatz, ausbildung, beruf, bio, de Cecco, De Cecco Pasta, Tomate, Pomodori, Tomatoes, Tomatensalat, Sommersalat, Conchiglie, Conchiglie Rigate, Conchiglie Rigate No 50, chives, cook, cook school, cooking, cooking seminar, culinary, culinary photography, diner, dinner, dressing, ernähren, ernährung, essen, europäische küche, ferienküche, Ferienkochkurs, Food, food photography, fooddesign, foodfotografie für gastronomie, foodfotographer, foodphotography, foodstyling, Fotografie, fotografie für gastronomie, fotografie für restaurants, fresh, garlic, gastronomie, gastronomieausbildung, gastronomiefotografie, gastronomy, Gemüse, Genuss, gesund, gesundheit, gewürz, grün, green, grundnahrungsmittel, hauptgericht, haushalt, herbal, herbals, herbs, Hotelfotografie, ingredients, innenaufnahme, italian, italien, italienisch, italy, küche, koch, kochausbildung, kochbuch, Kochbuchfotografie, kochen, kräuter, kräuterdressing, kulinarische fotografie, Landhausküche, Landküche, ländlich, lebensmittel, lebensmittelfotografie, lebensmittelkompetenz, low budget recipe, low budget rezept, lunch, macro, mediterran, mediterranean, mediterranean recipe, menü, mensa, mise en place, nahaufnahme, nahrung, nahrungsmittel, noodle, Noodles, nudel, nudelgericht, nudeln, Nudelrezept, nudelsalat, nutrition, objekt, organic, organic food, parsley, pasta, pasta recipe, pasta shape, pastaform, pastafotografie, Pastarezepte, pastasalat, petersilie, PFEFFER, Photography, preiswert, preiswerte rezepte, Produkt, regional, Regionale Küche, Restaurant, restaurantküche, rezeptfotografie, Rezeptfotos, Rezeptillustration, Salad, schnittlauch, Schulküche, servierfertig, Sommersalat, speise, speisen, spicy, still life, studentenküche, studentenrezepte, symbol, teigware, Teigwaren, vegetable, vegetables, Verlagsfotografie, Warenkunde, warme farben, zutat, zutaten, zwiebel, Zwiebeln

Conchiglie Rigate Avec Poulet et Fleurs © Liz Collet

Ingredients for today’s pasta are pretty few:

  • Conchiglie Rigate No 50 (this time Conchiglie di Pasta de Cecco)
  • Chicken and onions from a yesterday prepared Poulet dans la Cococotte (You find more about that recipe in my Foodblog here)
  • 1 Tomatoe
  • Salt, Pepper, chives, leaves and blossoms from “my castle’s little garden corner” from tropaeolum majorum

While cooking the pasta al dente the Ragout is done in few moments heating 2 or 3 spoons from the onion-sauce in a pot, adding some pieces from the chicken, adding herbals and leaves. Tomatoes cutted in slices or pieces and given to a plate. Give the pasta on the plate, the chicken ragout over both and then add the flowers and some fresh chive and leaves.

Bon appetit!

About Liz Collet

Photographer, Author, Foodstylist, Jurist
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One Response to Conchiglie Rigate Avec Poulet et Fleurs

  1. Pingback: Poulet à la Cocotte | Smooth Breeze 7's

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