STUDIO CITY ( — Zagat’s List of LA’s Hottest New Restaurants is out!

Award-winning Chef, Bryant Wigger visited the KCAL9 studios Friday to talk about his restaurant, Trattoria Neapolis, which made the list!

He also made his famous Bucatini Pasta.

Bucatini Pasta with braised chicken and red wine


6 oz bucatini pasta

3 oz chicken leg and thigh

2 oz Blanched Tuscan Kale

3 oz Mushrooms

6 oz Chicken Stock

1 tsp Chopped Thyme

1 ea Garlic Clive Sliced

4 oz Red wine

1 oz red wine for finishing

.25 oz shaved Pecorino Toscano


Poach the chicken leg and thigh in chicken stock until cooked through.  Let then chicken cool then pick from the bone and discard the bone and the skin.  Save the Stock for use with pasta.

Sautee the mushrooms until caramelized then add the shaved garlic.  When the garlic is toasted deglaze with red wine and reduce by half and add the chicken stock, mushrooms, picked chicken.  Cook the pasta in boiling water for half of the time then finish in the chicken stock wine sauce for the rest of the time to absorb as much of the wonderful broth as possible.  Add the kale and heat until warm.  Finish with salt, pepper to taste, thyme, and a splash of red wine to brighten up the dish.  Toss and taste.  Then put in a bowl and sprinkle with pecorino toscano.

For more information on the restaurant, click here.


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