CHICKENCACCIATORE
SERVES 4
2 tbsextravirginoliveoil
50gunsaltedbutter
4 x 300gchickenMarylands(skinon)
(^1) / 4 bunchflat-leafparsley, leaves picked,
roughly chopped
STOCK
25gdriedwholeporcinimushrooms
2 tbsextravirginolive oil
50gsaltedbutter
1 eachonion,carrot,celery stalk,
cutinto1cmpieces
5 sageleaves,chopped
5 thymesprigs
2 bayleaves
100gguanciale(curedpig’scheek–
fromselected delis), cut into 5mm
pieces
2 tbstomatopaste
(^1) / 2 cup(125ml)whitewine
5 cups(1.25L) chicken or vegetable
stock
Forthestock,placethedriedporcini
mushroomswith200mlcoldwaterin a
bowlandsoakat roomtemperaturefor
30 minutes.Removefromliquidand
roughlychop.Returntoliquid and set
asideuntilreadytouse.
Heatoilandbutterin a largefrypanover
highheat.Addonion,carrot,celeryand
herbs.Cook,stirringoccasionally,for
3-4minutesoruntilonionhassoftened.
Addtheguanciale,andcook,stirring
frequently,for4-5minutesoruntil
guancialestartstobrown.Stirin tomato
pasteandcook,stirring,for1-2minutes
forpastetotoast.Addwine,scrapingthe
bottomofpanwitha woodenspoon.Add
porciniwithsoakingliquidandstock.Bring
totheboil,reduceheattolowandsimmer
for5-6minutesforflavourstodevelop.
Seasontotasteandremovefrom heat.
Preheatovento180°C.
Meanwhile,heatoilandbutterin a large
deepfrypanoverhighheat?.Addchicken,
skin-sidedown,andcookfor6-8minutes,
turning,untilbrownedallover.Carefully
pourstockover.Stirgentlytocombineand
return to the boil. Reduce heat to low, and
braisefor30-35minutesoruntilchickenis
cooked.Transferchickentoa large
heatproofbowl.Skimoffanyoiland
impuritiesthatrisetothesurfaceofthe
stockmixture.Returnpantomedium-high
heatandcookfor10-15minutesoruntil
saucehasthickened.Adda quarterof
theparsley,seasonandstirtocombine.
Poursauceoverthechickenandscatter
with remaining parsley leaves to serve.
POLENTAUNCIA
SERVES 8
5 cups(1.25L)chickenstock
80gunsaltedbutter
250ginstantpolenta
100gparmesan,finelygrated,
plusextratoserve
300gtaleggiocheese, cut into
8 equal portions
BURNTBUTTER
125gsaltedbutter, chopped
(^1) / 2 bunch sage
Preheatovengrilltohigh.Placestockin
a largesaucepanoverhighheat.Bring
totheboilandstirin butterwith^1 / 2 tspsalt
flakes.Whiskingconstantly,graduallyadd
polenta.Cook,whiskingconstantly,for
3-5minutesoruntilpolentais fully
incorporatedandmixturehasthickened.
Removepanfromheatandstirin the
parmesan.Dividepolentamixtureinto
eight1-cup(250ml)capacityovenproof
dishesorcocottes.Pusha pieceof
taleggiointothecentreofeachdishand
scatterwithextraparmesan.Placedishes
onbakingtraysandgrillin batchesfor
6-8minutesoruntilthetopsaregolden
andtaleggiohasmeltedin themiddle.
Meanwhile,fortheburntbutter,place
butterin a smallsaucepanoverhighheat.
Whenbutterbeginstofoam,addsage
andcook,stirringoccasionally,for1-
minutesoruntilsageis crispandthe
butterhasbrowned.Removesagewitha
slottedspoonanddrainona platelined
withpapertowel.Seasontotaste.
Drizzlethepolentaunciawithburnt
butterandscatter with crispy sage leaves
to serve.
PEAR& MARZIPAN BUDINO
SERVES 8-
200gapricotjam
150gunsaltedbutter, at room
temperature
1 vanillabean,split,seedsscraped
(^1) / 3 cup(75g)castersugar
Finelygratedzestof1 lemon
650gmarzipan, cut into 5mm pieces
3 eggs
1 cup (150g) plain flour
POACHEDPEARS
1 cup(220g)caster sugar
5 staranise
2 cinnamonquills
1 vanillabean,split,seedsscraped
3 smallbeurreboscpears,peeled,
halved lengthwise, cored
Forthepoachedpears,placesugar,
spices,vanillapodandseedswith4 cups
(1L) waterin a saucepanoverhighheat.
Bringtoa simmer.Addpear,coversurface
closelywitha pieceofbakingpapercutto
fit,returntotheboil.Reduceheattolow,
simmerfor6-8minutesoruntiljusttender.
Removefromheatandsetasidetocool.
Meanwhile,placetheapricotjamand
(^1) / 2 cup(125ml)ofthepoachingliquidin
a smallsaucepanoverhighheat.Bringto
theboil,reduceheattolowandsimmerfor
8-10minutesoruntilthickened.Setaside
at roomtemperatureuntilreadytouse.
Placebutter,vanillaseeds,sugarand
zestin thebowlofa standmixerwiththe
paddleattachment,andbeatuntilthick
andpale.Reducespeedtomedium-low
andgraduallyaddmarzipan1 pieceat a
time(thiswilltakeabout 10 minutes).Add
theeggs,1 at a time,thenadd the flour.
Beatuntiljustcombined.
Preheatovento150°C.Greasebaseand
sideofa 26cmspringformcakepanand
linewithbakingpaper.Spoonmixtureinto
preparedpanandspreadevenly.Place
pear,cut-sideup,evenlyoverthetop.
Bakefor1 hour-1hour 25 minutesoruntil
pastryis goldenandfirmtotouch.
Removefromovenandbrushwithapricot
jamglaze.Coolin panfor 15 minutes.
Cool budino on a wire rack before serving.
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