Ah… if there is one thing that best encapsulates English (or, to be inclusive, British) cuisine, it must surely be a Sunday roast, at which a whole chicken, slow-roasted and served with roast potatoes, Yorkshire puddings, lashings of gravy (and much more), is served on Sundays across the country.
And so, although an affront to Italian tradition – in which an unspoken rule prohibits pairing poultry and pasta – we have this week decided to indulge a very English whim. And as we promise – promise – it won’t happen again, we enjoin you to partake in this ephemeral epicurean experience without delay…
This week, we’ve filled our fresh, hand-crafted tortelloni with chicken, allowing you to evoke a distinctly Anglo-Italian moment in the comfort of your own home. We’ve also infused burro with fresh rosemary, the herb most-used when preparing a proper roast chicken, which we invite you to anoint the tortelloni with. Best of all? A crispy chicken skin crumb, completing this beautiful festival of English flavour. A sprinkling is all you need – but this dish was never about need. And so we encourage you to liberally, care-freely lather your tortelloni with this richly flavoursome crumb. A smattering of Parmigiano brings equilibrium to this limited edition dish from our Anglo-Italian repertoire. We hope you’ll find it as utterly delicious as we do.
(Allergens in bold and underlined):
Chicken Tortelloni: Pasta (50%): Flour OO (Wheat Flour, Egg, Durum Wheat Flour, Water, Salt.
Filling (44%): Chicken (86%), Tomato, Onion, Red Pepper, Olive Oil, Sweet corn (Sweet corn, Water, Salt), Salt, Parsley, Garlic
Chicken Skin: (Breadcrumbs (Wheat), Olive Oil, Chicken Skin)
Rosemary Butter (Milk), Rosemary Leaves, Black Pepper
Parmesan: Parmesan Cheese (Milk)
- Bring a large saucepan of salted water to the boil.
- Cook the tortelloni in the boiling water for 3-4 minutes until ‘al dente’ (test a corner of one of the tortelloni first before removing from water).
- Whilst the tortelloni cook, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Finally, lift the tortelloni out of the water and transfer to the butter. Toss gently to coat. Buon appetito
Please find recipe card here
Chicken Tortelloni: 200g, 275kCal (per 100g)
Rosemary Butter: 25g, 150kCal (per portion)
Chicken Skin Crumb: 25g, 150kCal (per portion)
Parmigiano Reggiano: 8g, 28kCal (per portion)
Please note the above nutritional guidance is based on our estimates only.