Name: Chicken Agnolotti with Jerusalem Artichokes and Black Truffle (Agnolotti di Pollo, Topinambur e Tartufo Nero)
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 50 g Grana Padano, grated; 400 g 00 flour (or all-purpose); 10 g unsalted butter; 250 ml vegetable oil, for frying; 1 celery stalk, chopped; 1 tbsp extra-virgin olive oil; 25 g unsalted butter; 1 onion, chopped; 1 egg; 4 chicken thighs; 1 slice of lemon; 2 cloves of garlic; 1 large shallot; 20 g black truffle, cleaned (or a few drops of truffle oil/paste); 100 ml milk; 2 carrots, chopped; 150 ml chicken stock, or water; 50 ml white wine; 2 large Jerusalem artichokes; 4 eggs; 1 sprig of rosemary; 300 g Jerusalem artichokes

Preparation info

Serves:
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

Better Than Nonna

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