Chicken, porcini and pea timbale

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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