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Chicken, porcini and pea timbale

You'll need

1 kg free-range chicken 80 ml (1/3 cup) olive oil 200 gm dried bucatini 1 onion, thinly sliced 2 cloves garlic, thinly sliced 3 slices prosciutto, finely chopped 10 gm dried porcini mushrooms, soaked in ½ cup boiling water for 10 minutes 100 gm butter 75 gm (½ cup) plain flour 500 ml (2 cups) warm milk 40 gm (½ cup) finely grated parmesan 120 gm (1 cup) frozen baby peas 1 tbsp finely chopped rosemary ¼ cup (firmly packed) flat-leaf parsley leaves, coarsely chopped 60 ml (¼ cup) tomato passata 60 ml (¼ cup) pouring cream To serve: shaved parmesan


  • 01
  • Preheat oven to 180C. Place chicken in a roasting pan, drizzle with 2 tbsp oil, season to taste and roast for 1 hr 10 minutes or until golden and just cooked through. Cool and remove meat, discarding bones and skin. Finely chop meat and refrigerate until needed.
  • 02
  • Cook bucatini in a large saucepan of boiling salted water until al dente and drain. Toss pasta with a little olive oil and spread over an oven tray to cool.
  • 03
  • Heat 2 tbsp oil in a frying pan, add onion and garlic, cook over medium-low heat for 6 minutes or until soft, add prosciutto and cook for another 2 minutes. Drain porcini, reserving liquid, and finely chop porcini. Strain reserved liquid through a fine sieve.
  • 04
  • Heat butter in a large saucepan until foamy, add flour and cook over low-medium heat, stirring continuously, for 2 minutes or until golden. Gradually add milk, whisking continuously, until smooth and cook for 2 minutes or until thick and smooth, season to taste. Add chicken, parmesan, peas, onion mixture, herbs, porcini and reserved liquid, stir to combine, then cool.
  • 05
  • Brush four 300ml-capacity ovenproof bowls with oil and line with bucatini, starting in the centre in a spiral pattern. Spoon filling among bowls, place in a roasting pan, add enough boiling water to come halfway up sides of bowls, cover pan and bake at 160C for 30 minutes or until warmed through.
  • 06
  • Meanwhile, combine passata and cream in a saucepan, bring to the boil, then simmer until reduced by a third and season to taste. Invert timbales onto plates, spoon sauce around and serve with shaved parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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