Dive into the heart of Sardinia with this delightful recipe for Homemade Lorighittas with Chicken Ragu! Imagine twirling your fork around these unique, ring-shaped pasta creations, all while savoring the rich, savory flavors of tender chicken simmered in a luscious tomato sauce. This dish not only brings a taste of the Mediterranean to your table but also offers an inviting aroma that will have everyone gathering in the kitchen. Perfect for a cozy family dinner or an impressive gathering with friends, this recipe is sure to become a cherished favorite. Are you ready to impress your loved ones with your culinary skills? Let’s get cooking!
Prep Time: 40 mins
Cook Time: 1 hrs
Total Time: 1 hrs 40 mins
Cuisine: Sardinian
Serves: 4 servings
Ingredients
- 300g semolina flour
- 150ml water
- 1 tsp salt
- 300g chicken, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g canned tomatoes
- 30ml olive oil
- Fresh basil, for garnish
Instructions
- Prepare the pasta dough by combining semolina flour and salt in a large mixing bowl. Gradually add water and knead for 10-15 minutes until a smooth, elastic dough forms. Cover and let rest for 30 minutes at room temperature.
- While the dough rests, prepare the chicken ragu. Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Add minced garlic to the skillet and cook for an additional minute until fragrant. Introduce shredded chicken and cook until it begins to brown slightly.
- Pour in canned tomatoes, breaking them down with a wooden spoon. Reduce heat and simmer the sauce for 40-45 minutes, stirring occasionally and allowing it to thicken.
- After dough resting, divide it into small portions. Roll each portion into a thin rope, then form the distinctive lorighittas ring shape by wrapping the rope around your fingers and joining the ends.
- Bring a large pot of salted water to a boil. Cook the fresh lorighittas for 3-4 minutes or until they float to the surface.
- Drain the pasta and transfer directly into the prepared chicken ragu, gently tossing to coat evenly.
- Plate the lorighittas, garnish with fresh basil leaves, and serve immediately while hot.
Tips
- Knead to Perfection: When making the pasta dough, ensure you knead it thoroughly for 10-15 minutes. The more you knead, the smoother and more elastic the dough will be, leading to a better texture in your lorighittas.
- Resting Time Matters: Don’t skip the resting period for the dough! Allowing it to rest for 30 minutes helps relax the gluten, making it easier to roll out and shape.
- Flavor Boost: For an extra depth of flavor in your chicken ragu, consider adding a splash of white wine after sautéing the onions and garlic. Let it reduce before adding the tomatoes.
- Perfectly Cooked Pasta: Keep an eye on the lorighittas while they cook. They only need 3-4 minutes in boiling water, and they’re ready when they float to the surface. Overcooking can make them mushy.
- Garnish for Freshness: Don’t forget to garnish your dish with fresh basil leaves right before serving. It not only adds a pop of color but also enhances the flavor profile beautifully.
- Make Ahead: You can prepare the chicken ragu in advance and let it simmer longer to develop even more flavor. Just reheat it gently before tossing in the freshly cooked lorighittas.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 70mg
