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Zizzi's Casareccia Pollo Picante Recipe

25 January 2015 34 comments

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Comforting pasta, juicy toms, cleansing spinach and grilled chicken all wrapped up in a silky, fiery sauce, Zizzi's Casareccia Pollo Picante is unimaginably simple to create and everything you'd wish for in comfort food. Keep reading for the recipe I nabbed from one of their fine chefs. 


You will need:

Chicken breasts
Cherry plum tomatoes
Spinach
Casarecce pasta
Double cream
Belazu Harissa paste - this is the key, no other harissa paste will do I'm afraid!
Seasoning
Olive oil

*Edit* Without trying to sound too bigheaded, I'd consider myself quite a confident cook (certainly better than these old photos might suggest ha!) For that reason, and the fact that I make this dish intuitively, entirely to my own taste, the original recipe did not contain weights and measures.

I have had feedback though that measurements would be helpful for those that need them or as a starting point, and so here is a rough guide:

- a chicken breast per person
- 1 tsp - 1 tbsp rose harissa (you can always add more at the end as it doesn't need cooking out so I'd start with less if worried and adjust to your own tastes).
- 50ml double cream
- a punnet of cherry toms (~180g)
- 2 handfuls spinach
- 250g pasta
- enough pasta water to loosen the sauce to your preferred consistency (~50ml or more)





Pour your pasta into salted, boiling water. You can find this variety at most large supermarkets but feel free to swap it out for any pasta shape you like.



Season your chicken with sea salt, cracked black pepper and any bottled seasoning you fancy (I used this one today) for extra flavour. Pop into a hot pan with a little olive oil, cook through, remove and slice. (For ultimate authenticity, slap your chicken onto a hot griddle for charred, smokey bar marks.)




For the sauce, add a rounded teaspoon full (it's fiery stuff!) of the harissa paste into the chicken pan, followed by a good glug of cream, a few tablespoons of starchy pasta water and the tomatoes.



Add your chicken back to the pan, followed with the spinach. Stir together and simmer for a few minutes. Check for seasoning and piquancy; I like mine quite fiery so a little more harissa, if it needs calming, more cream or pasta water. 



Serve up piping hot with intensely garlic-y ciabatta and a chlorophyll-filled side salad.

Enjoy!



34 comments

  1. This looks sooooo good!

    Can't wait to try it :)

    A Forte For Fashion

    x

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  2. oh yum! this looks SO good

    from helen at thelovecatsinc.com

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  3. this looks so delicious! I'm so hungry now :P

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  4. Oh I love this dish! Can't wait to try it out myself now I have the recipe :)

    Dannielle xx | Delightfully Indulgent

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  5. Awesome instructions. Thanks to you I was able to recreate this meal. I have now stacked up on the Belazu Rose Harrissa paste because as u simply put it, it's the key to the desired taste.

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    Replies
    1. aw thank you :) they sell the harissa in large jars now! xx

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  6. Didn't have any of the Harrissa or sauce for chicken (or chicken) so I used chill powder and cayenne pepper on olive oil and burnt the families taste buds. It was good though - can't wait to try it with proper ingredients - thank you!

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    Replies
    1. You're welcome! Hopefully you enjoy it even more x

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  7. Can I use single cream instead of double cream?

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    Replies
    1. Single cream is more likely to split. I would try and stick with double, but you can use single in a pinch - just be careful with the heat x

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  8. Made it yesterday and was delicious. Making it again today

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    Replies
    1. Thank you - my other's half favourite pasta dish!

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  10. The seasoning you suggested on Tesco doesn't show up when you click the link- what was it? :) x

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    Replies
    1. Hello Em, I think it was just something like a Scwartz chickening seasoning (any mix with garlic powder would be good!) x

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  11. How many is this receipe for?

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    Replies
    1. Hello, the recipe is v.easily scaleable, I've added rough quantities for two x

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  12. It doesn’t say exact quantities? Thanks

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    Replies
    1. Hello Sophie, I've updated the post with some quantity guidelines, hope this helps!

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  13. Instead of double cream could you use creme fraiche

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  18. as a former Zizzi manager, the seasoning for this recipe is just cooked torn chikcen that has been marinated in harissa (best done a few hours before cooking). Store for no longer than 24 hours.

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    1. but you've done a superb job of recreating the recipe.

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