Chicken Agnolotti with Jerusalem Artichokes and Black Truffle

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: 1 celery stalk, chopped; 1 slice of lemon; 1 sprig of rosemary; 25 g unsalted butter; 1 tbsp extra-virgin olive oil; 1 large shallot; 300 g Jerusalem artichokes; 400 g 00 flour (or all-purpose); 4 eggs; 2 cloves of garlic; 150 ml chicken stock, or water; 50 g Grana Padano, grated; 1 egg; 2 carrots, chopped; 250 ml vegetable oil, for frying; 50 ml white wine; 20 g black truffle, cleaned (or a few drops of truffle oil/paste); 10 g unsalted butter; 100 ml milk; 1 onion, chopped; 2 large Jerusalem artichokes; 4 chicken thighs

Agnolotti di Pollo, Topinambur e Tartufo Nero

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

Europe
Italy
Leftovers
Mediterranean

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