Ingredients:
1 chicken - about 1 kilo
200g of ham ( fatty and lean) cubed
100g butter
½ onion, finely chopped
2 celery stalks
½ litre dry white wine
100g tomato pulp
200g tagliatelle noodles
50g white Alba truffle or
100g cep mushrooms
Salt, pepper, sage leaves, flour
Parmesan
Skin the uncooked chicken, remove the bones and cut the flesh into small cubes.
Thread onto skewers, alternating with cubes of ham and sage leaves.
Coat lightly with flour.
Sautée the onion and chopped celery stalks in 50g butter, add the kebabs, sprinkle with salt and fry over a high flame. Moisten with wine and tomato pulp and lower the heat.
At the same time cook the noodles in lightly salted water. Drain and season with butter and grated Parmesan. Arrange the noodles in an even layer on a serving dish. Pour the sauce over the noodles and arrange the kebabs on top. Sprinkle with finely sliced truffles or mushrooms, and serve.
