Name: Chicken and clove ragù with polenta pasta
Prep time: 50 min
Cook time: 140 min
Total time: 190 min
Yield: 6 - 8
Ingredients: 1 bunch cavolo nero, trimmed, ribs remove (about 350gm); 60 ml olive oil (¼ cup); 2 garlic cloves, thinly sliced; 3 anchovy fillets; 40 gm finely grated pecorino, plus extra to serve (½ cup); Polenta pasta; 100 gm polenta; 500 gm plain flour (3 cups); Chicken ragù; 60 ml olive oil (¼ cup); 3 golden shallots, finely diced; 1 garlic clove, finely chopped; 1 kg coarsely minced chicken; 1 litre dry white wine; 4 cloves, cracked

Chicken and clove ragù with polenta pasta

A wonderfully aromatic dish that shows just what white ragù is capable of.

Serves 6 - 8

Prep

50M

Cook

2H 20M

Total

3H 10M

“I can’t get Valentino’s clove-scented chicken ragù out of my mind. Would the chef share the recipe?” – Christopher Dranias, Brunswick, Vic

Ingredients

1 bunch cavolo nero, trimmed, ribs remove (about 350gm)

60 ml olive oil (¼ cup)

2 garlic cloves, thinly sliced

3 anchovy fillets

40 gm finely grated pecorino, plus extra to serve (½ cup)

Polenta pasta

100 gm polenta

500 gm plain flour (3 cups)

Chicken ragù

60 ml olive oil (¼ cup)

3 golden shallots, finely diced

1 garlic clove, finely chopped

1 kg coarsely minced chicken

1 litre dry white wine

4 cloves, cracked

Method

Main

1.For polenta pasta, bring 350ml of salted water to the boil in a saucepan over medium-high heat, then add polenta in a thin, steady stream while whisking continuously until all is incorporated. Reduce heat to low and stir occasionally until polenta is cooked and thick (35-45 minutes; you may need to add extra water). Spread thinly on an oiled tray, cover with plastic wrap and refrigerate to chill. Transfer polenta to a kitchen mixer fitted with a paddle and beat until smooth. Add flour and mix until a soft dough forms. Turn out onto a lightly floured surface and knead until smooth (8-10 minutes), adding extra flour if too sticky. Wrap in plastic wrap and set aside to rest (30 minutes).

2.For chicken and clove ragù, heat oil in a saucepan over medium heat. Add shallot and garlic and sauté until tender (8-10 minutes). Add chicken and fry until juices reduce and chicken begins to brown (35-40 minutes). Add wine and cloves, and simmer until liquid is almost evaporated (30-40 minutes). Add 1 litre water and reduce by half (30 40 minutes). Season to taste and set aside.

3.Meanwhile, divide pasta into quarters and roll each out on a lightly floured surface to about 2mm thick. Cut into triangles of about 3cm and transfer to flour-dusted trays.

4.Cook cavolo nero in a saucepan of boiling salted water until tender (2-3 minutes). Drain, refresh and set aside. Heat oil in a large frying pan, over medium-high heat, add garlic and anchovies and cook until starting to colour (2-3 minutes). Add cavolo nero, season to taste and cook until starting to colour (2-3 minutes). Transfer to chicken ragù and stir to combine.

5.Cook pasta in a large saucepan of simmering salted water until al dente (1-2 minutes). Drain, toss with ragù, sprinkle with pecorino and serve hot with extra pecorino.