Spinach Tagliatelle with a Wild Boar Ragu Bianco

There is a technique to creating the most crispy yet tender potatoes ever. It does take a bit more rest time, but if you are planning for a dinner party, prep usually starts the day before anyway.

TYPE MAIN COURSE
SERVES 2

Ingredients

Chicken

  • 2 chicken breasts skin on with wing tip
  • olive oil for cooking
  • Salt and pepper to taste
  • hot honey to glaze (recipe to follow)

Hot honey glaze

  • 2 cups of clover honey
  • 1/3 cup soy sauce
  • 1 teaspoon roasted garlic cloves
  • 1 teaspoon of berbere spice

Farrotto

  • 2 cups of farro
  • 2 cups of cooked pearl couscous
  • 6 cups of vegetable stock
  • 1 teaspoon of kosher salt
  • 1/3 cup of olive oil
  • 1/3 cup of unsalted butter
  • 1/4 cup of minced garlic

Carrot & Coconut Sauce

  • 2 cups of medium diced carrots
  • 3 cups of coconut milk
  • 1/3 cup of honey
  • 1 teaspoon of garam masala spice
  • 1 teaspoon berbere spice
  • 2 teaspoons kosher salt
  • 1 cup of vegetable stock
  • 1/4 cup of minced garlic

Confit Mixed Mushroom

  • 2 pounds of mixed mushrooms
  • 1 pint of blended oil
  • 6 cloves of garlic thinly sliced
  • 1/3 cup of soy sauce
  • zest of two lemons
  • 1/2 cup honey

Vegetables

  • 1 cup of spring peas
  • 1 cup of fava beans
  • 1 cup of fresh corn
  • 2 cups of the confit mixed mushrooms (recipe above)

Directions

  1. Hot Honey Glaze: In an All-Clad 2 Qt. Saucier Pan, place all ingredients in the pot. Bring to a boil, then place to the side.
  2. Farrotto: Place the farro, garlic and olive oil into a pot, such as the All-Clad D3 Stainless Steel 6 Qt. Deep Sauté Pan on medium heat. Next, toast ingredients for 5-8 mins. Add vegetable stock, salt and butter. Reduce the heat to low, and gently simmer for about 15-20 minutes or until it is tender. Sir farro occasionally during the process. Remove from heat and add and fold in couscous. Next, spread the mix out on a baking sheet to cool and prevent it from becoming mushy.
  3. Carrot & Coconut Sauce: With a medium sauce pot on medium heat, place olive oil, aromatics and garlic in the pot. Next, sweat ingredients for 3-5 minutes stirring occasionally. Next, place coconut milk and carrots in the pot. Next step, add spices and continue cooking for 3-5 mins. Next add vegetable stock, honey, lower heat and continue cooking for 8-10 mins.Reduce sauce by half. Next, add butter and simmer for 2-3 mins. Remove from heat.
  4. Confit Mixed Mushrooms: Preheat the oven at 325 degrees. Place all ingredients in a shallow hotel pan. Mix ingredients evenly. Cover pan with parchment paper and foil. Place in the oven for 15- 20 or until fork tender. Let completely cool in liquid.
  5. Chicken: In a large D5 Brushed Stainless Steel 12-inch frying pan on medium heat. Place oil in the pan. Next, evenly season chicken with salt and pepper. Place chicken skin side down in the pan. Cook chicken skin until golden brown. Next, flip chicken to the opposite side. Place chicken in a preheated oven at 325 degrees for 15- 20 or until internal temperature reaches 165 degrees. Remove chicken from pan, glaze chicken with hot honey.
  6. Finished Plate: Fold cooked farro with carrot & coconut sauce and a mix of chopped fresh herbs. Season with salt. Next step, top mixed farro with spring vegetables. Next step, add shaved parmesan cheese. Next add, fresh herbs, toasted bread crumbs and fresh lemon juice. Top Farrotto with Glazed Chicken Breast.

Pro Tip

You can use fingerling potatoes or any other smaller size white potato here. Two keys are to not over cook them in the boiling water and also leaving them uncovered in the fridge. By leaving them uncovered, air will continue to circulate around the potatoes drying them out as much as possible. That is what is going to make them as crispy as possible.

RECIPE BY

Marcus Samuelsson

Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); Metropolis at PAC-NYC; Marcus Bar & Grille in Atlanta and its Live! flagship at American Dream (NJ); and several MARCUS locations including the Bahamas, Montreal and most recently Addis Ababa, Ethiopia. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and recently won a 2023 Emmy Award for the Short Form Program “My Mark.” He was tasked with planning and executing the Obama Administration’s first State dinner honoring Indian Prime Minister Manmohan Singh. He has won eight James Beard Foundation awards as chef, author and TV personality. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also appeared as an Iron Chef on Netflix’s Iron Chef: Quest for an Iron Legend.

A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP) which focuses on underserved youth. Samuelsson also co-produces the annual week-long festival Harlem EatUp! started in 2016 and later expanded into an award-winning TV series EatUp!: NYC aired annually since 2021. He is the recipient of the 2019 Vilcek Foundation Prize in Culinary Arts, awarded to immigrants who have made lasting contributions to American Society. In addition to The Rise, he is the author of multiple books including The New York Times bestselling memoir Yes, Chef and The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. ​