All the pasta served in Chinched Bistro is hand made by Sous Chef Jennifer May. The winter pasta option is Pappardelle served with Chicken Giblets Bolognese and fresh parmesan.

Pappardelle is a wide flat noodle, similar to fettuccine but twice the width. Interestingly, the name is derived from the Italian verb ‘pappare’ which means “to gobble up.”

Chicken giblets, a combination of chicken gizzards and hearts, are first sautéed with onions, garlic and various fresh herbs. Then San Marzano tomatoes and red wine are added and simmered slowly to enhance the flavour of the dish. To finish the dish, the cooked pasta and a small amount of cream are added to the Bolognese, and the dish is topped with freshly grated parmesan.

Recommended Wine Pairing: Ricossa Antica Casa Barbera D’Asti, Italy

About Tim Corbett