Sadly, the holidays are over and uni has us back. But we have a recipe for tacchino picante as you can get it in Vapianos.
I do have less time to cook, which is obvious due tu uni stuff. So we always have fast meals like pasta or fry-ups. I actually love being in the kitchen for about hours for a pot roast or prepare several smaller dishes throughout the day but that is hardly possible during uni time. Mensa is ok, but everything tastes the same and I love cooking. Sometimes it calms you down and you have something to look forward to all day 🙂 In case you like cooking and know what to cook.
This time I got pasta with Orangesauce, Pak-Choi, Chili and sweet-spicy sauce. Have you ever been to Vapiano? There it is called Tacchino Piccante but I left out the meat. I am not a huge fan of Vapiano, every place looks the same and I always think of a canteen when I am there, which is not very often. I don’t like these Franchise restaurants at all. We both prefer tiny restaurant with someone passionate cooking the meals instead of such a mass production. But a lot of people seem to like this so it is always hard to get a place. I prefer cooking it by myself and leave the places to those who like Vapiano 🙂
What you need for Tacchino Piccante :
- 300g Pasta
- 3 tbsp sweet-spicy asian sauce
- 3 small Pak Choi
- 1 orange
- 1 clove of garlic
- 2 spring onions
- 1/2 pepper
- 1 small piece of ginger
- some oil
How to prepare Tacchino Piccante:
- Heat up some salted water. In the meantime you can chop ginger, garlic and spring onions. As soon as the water boils, put the pasta in.
- While the pasta is cooking, heat up a pan with oil to medium heat. Now add ginger, garlic and the spring onion and if you like some chili as well. In the meantime chop pepper and pak choi.
- Rub off some orange zest, cut it in half and add the juice of half an orange to the pan. Add about 6 tablespoons of the pasta water and let it simmer at low heat. Cut some filets out of the other half of the orange and add them, as well as the pepper, to the pan.
- Pasta should be ready now, so pour it off and keep one glas of the water. Add the pasta to the pan along with 3 tablespoons of sweet-spicy asian sauce, a small glass of pasta-water, pak choi and the zest of half an orange. Stir it and keep in mind not to let it on the oven for too long so that the pak choi gets all mushy.
I hope you like it and maybe try it, we always like to see pictures of you doing our dishes:)