fresh Lobster Tortelloni pasta
Tortelloni

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Roast Chicken Tortelloni in Rosemary Butter with Crispy Chicken Skin Crumb & Parmesan

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.

Download recipe card here

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

GARNISH INGREDIENTS

Chicken Skin: (Breadcrumbs (Wheat), Olive Oil, Chicken Skin)

Rosemary Butter (Milk), Rosemary Leaves, Black Pepper

Parmesan: Parmesan Cheese (Milk)

  1. Bring a large saucepan of salted water to the boil.
  2. 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).
  3. Whilst the tortelloni cook, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Finally, lift the tortelloni out of the water and transfer to the butter. Toss gently to coat. Buon appetito
Roast Chicken Tortelloni in Rosemary Butter with Crispy Chicken Skin Crumb & Parmesan Grams Calories
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Story

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.

Download recipe card here

Ingredients

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

GARNISH INGREDIENTS

Chicken Skin: (Breadcrumbs (Wheat), Olive Oil, Chicken Skin)

Rosemary Butter (Milk), Rosemary Leaves, Black Pepper

Parmesan: Parmesan Cheese (Milk)

Method:

  1. Bring a large saucepan of salted water to the boil.
  2. 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).
  3. Whilst the tortelloni cook, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Finally, lift the tortelloni out of the water and transfer to the butter. Toss gently to coat. Buon appetito

Nutrition

Roast Chicken Tortelloni in Rosemary Butter with Crispy Chicken Skin Crumb & Parmesan Grams Calories
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