Spring Pasta with Herby Chicken Meatballs
The most enchanting and exhilarating arrival into any city in the world has to be the speed boat from Marco Polo airport into Venice. That quintessential wowie moment! It never gets old. Off the early Easy Jet flight with hand luggage for the weekend, we were both lucky enough to be invited to a very exciting party, to zooming along as the morning fog rises like a peek boo unveiling to the ancient trading fantasy world. Each island all manmade on a foundation of wood, 117 of them, feels straight out of an old painting - nothing spoiled or modernised, except the occasional comical selfie stick. You really get that feeling of a pocket of history, feels like a dream thinking of Venice and then you arrive and realise it was always here. Winding through the canals- as condoles, low stone bridges (you need to duck for), dilapidated buildings and faded venetian colours evoke pure elation and escapism. We have arrived! Both each other’s hot date to the hottest party ticket this spring- a futuristic masquerade party starting with the most enchanting, fun Palazzo dinner at the Aman followed by boats to a carnival style rave with performances by, Dixon and Bedouin. Mixtures excitement and nerves as we get our glad rags on, but oh what naughtiness and adventure a night in Venice brings on. But of course, it’s not all about the party. Its about finding yourself in a place with an abundance of excellent restaurants, a place steeped in history and beauty- where we get to sit outside with the sun of our faces, drinking cold wine white and eating seasonal delicious dishes- stuffed courgette flowers, cuttlefish, artichokes, shellfish and plenty of pasta. Being in Italy means getting to eat pasta at lunch and dinner, with the perfect guilt free from all the walking. One dish in particular we loved was a pappardelle chicken ragu, which at the time we thought sounded questionable, chicken and pasta (same as chicken on pizza) just always seemed like a massive ‘No’. But actually, made so much sense, the perfect meat for taking on flavour and feeling light and delicious. This was our creation for a chicken pasta dish- keeping it fresh and spring like. We really like making sauces like this, by using a little stock, lemon, butter, parmesan and plenty of seasoning- and then allowing slightly al dente pasta to cook into it with chopped herb. Yum, with that cold glass of white wine.