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Farfalle cooked like a risotto (pastasotto) with arugula, chicken fillets and dried tomatoes

Mains, Poultry, Risotto, Pasta and Rice

Pastasotto of farfalle topped with arugula, basil and pine nuts with chicken fillets.


Recipe for 4 persons

For the pastasotto

400 Gr
1 Unit(s)
1 Clove(s)
100 Ml
White wine
1 Liter(s)
Chicken stock
50 Gr
Sundried tomatoes
6 Sprig(s)
1 Unit(s)
50 Gr
Pine nuts

For the garnish

400 Gr
Chicken breast
100 Gr
Parmigiano reggiano
4 Handful(s)
Arugula salad
  • Olive oil
  • Vegetable oil
  • Salt and pepper
Farfalle cooked like a risotto (Pastasotto) with arugula, chicken fillets and dried tomatoes

Preparation time: 45.00 min

Preheat your four at 400.00 °F

  • General preparation

    Chop the onions. Slice the dried tomatoes into thin strips. Pluck the basil leaves. Toast the pine nuts in the oven for 4-6 minutes. Squeeze the lemon juice. Prepare parmesan shavings using a vegetable peeler.

  • Preparation of Farfalle

    Sweat the onions in olive oil in a saucepan, then add the farfalle. Once coated with olive oil, deglaze with white wine and add the crushed garlic clove, then reduce the liquid. Add some chicken stock to cover your pasta and let reduce. Then add the broth ladle by ladle as many times as necessary to cook the pasta (like risotto). When the Farfalle is al dente, add a dash of lemon juice, chopped basil, toasted pine nuts and sundried tomatoes.

  • Preparation of chicken fillets

    Season the chicken fillets with salt and pepper and sear in a hot pan with a drizzle of vegetable oil. Let them brown, then turn them over and cook another 3 minutes. Finish cooking them by transferring to a baking sheet and placing them in the oven for roughly 6 to 8 minutes.

  • To serve

    In a bowl place the pastasotto, then place some chicken fillets on top and garnish with a handful of arugula and some Parmesan shavings.

To develop the flavor of all nuts, it is always advisable to roast them in the oven for a few minutes until golden.

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