- 1 kg free-range chicken
- 80 ml olive oil (1/3 cup)
- 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 plain flour (½ cup)
- 500 ml warm milk (2 cups)
- 40 gm finely grated parmesan (½ cup)
- 120 gm frozen baby peas (1 cup)
- 1 tbsp finely chopped rosemary
- ¼ cup flat-leaf parsley leaves, coarsely chopped (firmly packed)
- 60 ml tomato passata (¼ cup)
- 60 ml pouring cream (¼ cup)
- 1Preheat 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.
- 2Cook 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.
- 3Heat 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.
- 4Heat 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.
- 5Brush 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.
- 6Meanwhile, 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.
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