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.