Hanna Gullichsen’s cookbook Koki kotiruokaa promises relaxed, often quick and always tasty everyday food.
The secret of the crying chicken pasta is in the combination of tomato puree, cream and soy. Kaisu Jouppi
– People may have the illusion that if you are a chef, you have different gourmet food available to you every day. that’s definitely not true – at least for us, a cookbook writer and food influencer Hanna Gullichsen tells.
He reveals that they often eat dishes made with the same formula that change little.
Gullichsen hopes that people will get new ideas for their cooking, among other things, with the help of his cookbooks. Gullichsen’s latest book is I cook home food (Otava 2020).
– I know that many people have the same food repertoire that they repeat. With one recipe, you can already make a big change in your own food cycle. I don’t want to make anything from an epic of 200 or 100 instructions, because I like to take the book with me to the store and cooking. In a compact size, the books are a small help in everyday life, Gullichsen sums up.
The Gullichsen family eats a lot of pasta. The reason is of course the taste of the pasta, but also the family’s hobby. They are an active sports family that needs a lot of carbohydrates. Gullichsen recommends scaling the amount of pasta per week to suit each person’s own life.
A good example of easy, quick and delicious food is crying chicken. It is a further breeding of the popular crying chicken.
– When I shared the original recipe for crying chicken, I thought, oh no, do I even dare to share this, because it is the culmination of simplicity. but let’s put it, Gullichsen laughs.
And it became a hit. The combination of tomato puree, cream and soy sauce works. Gullichsen admits that it’s really good and really easy. Although at first he himself did not believe that this accidentally created recipe would become so popular.
But now Gullichsen slightly modified his old recipe:
– I love to throw things in the oven and I love crunchy things on top of food, so I put panko flour on top of this pasta and then put the pan in the oven.
The special thing is that the taste profile of the pasta changes. One of Gullichsen’s friends said it tastes just like pizza. Even the chef himself agrees.
Crying chicken
360 g pasta (e.g. penne)
approx. 400 g of chicken fillet strips
salt, black pepper
2 tablespoons of olive oil
4 tablespoons of butter
2 shallots, chopped
2 tablespoons of tomato puree
1 jar (400 g) tomato paste
3 tablespoons of soy sauce
2 dl cream
For the frosting:
1 dl panko flour
50 g grated parmesan
25 g of butter in lumps
1. Cook the pasta in salted water for 70 percent of the recommended time. Meanwhile, prepare the sauce.
2. Fry the chicken fillet strips in olive oil in a pan until cooked. Season with salt and black pepper. Set aside to wait.
3. Pour more olive oil and a knob of butter into the frying pan, saute the onions until soft. Add tomato puree, tomato paste and soy sauce to the pan and mix. Add the cream as well. Boil for a while.
4. Heat the oven with the grill resistance to 200 degrees. Combine the pasta and sauce, tip into an ovenproof pan and cover with a mixture of panko flour and parmesan by sprinkling them over the pasta.
5. Add a few knobs of butter on the surface and put the pan in the oven. Be careful not to burn the surface. After a few minutes, you can take the finished pasta out of the oven. Let it rest for a while before serving.
The story was originally published on September 17, 2020.