Chicken Agnolotti with Jerusalem Artichokes and Black Truffle

Agnolotti di Pollo, Topinambur e Tartufo Nero

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
Better Than Nonna: Modernised Italian Recipes

By Danilo Cortellini

Published 2024

  • About

This recipe was born out of the need to use leftover roast chicken and has become a guest favourite. The combination of Jerusalem artichokes and truffle is a solid match, trust me! Agnolotti, like ravioli, are delicious parcels with various fillings.

Ingredients

For the filling

  • 4 chicken thighs
  • 2 carrots, chopped
  • 1 onion, chopped

Method

For the filling

Score the chicken thighs about 0.5cm into the flesh and season with salt and pepper. Let the chicken rest for 15 minutes. Heat a large pan over medium heat, drizzle with olive oil, and fry the chicken skin-side down for about 5 minutes until browned. Turn the chicken over and add the chopped carrots, onion, celery, garlic, lemon, and rosemar