BRAISED CHICKEN, ROSEMARY &
CHILLI PASTA (COVER RECIPE)
SERVES 6SERVES 6
2 tbs extra virgin olive oil2 tbs extra virgin olive oil
1.4kg whole chicken, quartered (use 1.4kg whole chicken, quartered (use
kitchen scissors or poultry shears), kitchen scissors or poultry shears),
or 4 chicken Marylandsor 4 chicken Marylands
1 large onion, finely chopped1 large onion, finely chopped
50g unsalted butter, chopped50g unsalted butter, chopped
3 garlic cloves, finely chopped3 garlic cloves, finely chopped
1111 // 22 tsp dried chilli flakes, plus tsp dried chilli flakes, plus
extra to serveextra to serve
(^11) // 22 cup (125ml) red wine cup (125ml) red wine
2 tbs rosemary leaves, plus extra 2 tbs rosemary leaves, plus extra
sprigs to serve sprigs to serve
3 fresh bay leaves3 fresh bay leaves
2 x 400g cans tomato puree2 x 400g cans tomato puree
2 cups (500ml) chicken stock 2 cups (500ml) chicken stock
500g mezzi paccheri pasta 500g mezzi paccheri pasta
Heat oil in a large saucepan over medium-Heat oil in a large saucepan over medium-
high heat. Add chicken and cook, skin-side high heat. Add chicken and cook, skin-side
down, for 10 minutes or until golden. Turn down, for 10 minutes or until golden. Turn
and cook for a further 5 minutes, then and cook for a further 5 minutes, then
transfer to a plate and set aside. Add transfer to a plate and set aside. Add
onion, butter, garlic and chilli, and reduce onion, butter, garlic and chilli, and reduce
heat to medium-low. Cook, stirring, for heat to medium-low. Cook, stirring, for
10 minutes or until onion has softened. 10 minutes or until onion has softened.
Add wine and simmer for 3 minutes or Add wine and simmer for 3 minutes or
until reduced slightly. Stir through until reduced slightly. Stir through
rosemary, bay leaves, tomato puree and rosemary, bay leaves, tomato puree and
stock, then increase heat to medium. stock, then increase heat to medium.
Bring to a simmer and return chicken to Bring to a simmer and return chicken to
the pan. Cover and cook for 1 hour, stirring the pan. Cover and cook for 1 hour, stirring
occasionally, until chicken is cooked occasionally, until chicken is cooked
through and tender. through and tender.
Meanwhile, cook pasta according to Meanwhile, cook pasta according to
packet instructions. Drain and set aside. packet instructions. Drain and set aside.
Remove chicken and set aside. Once Remove chicken and set aside. Once
chicken is cool enough to handle, remove chicken is cool enough to handle, remove
skin and shred meat, discarding bones. skin and shred meat, discarding bones.
Stir shredded meat through tomato sauce Stir shredded meat through tomato sauce
and season to taste. Add pasta and toss to and season to taste. Add pasta and toss to
combine. Serve with extra chilli flakes and combine. Serve with extra chilli flakes and
rosemary sprigs. rosemary sprigs.
WALNUT, OREGANO & WALNUT, OREGANO &
PECORINO PESTO FUSILLIPECORINO PESTO FUSILLI
SERVES 6SERVES 6
1 bunch oregano, leaves picked 1 bunch oregano, leaves picked
80g toasted walnuts80g toasted walnuts
(^33) // 4 cup (60g) finely grated pecorino, plus
extra finely grated to serveextra finely grated to serve
1 small garlic clove, crushed 1 small garlic clove, crushed
Juice of 1 lemonJuice of 1 lemon
(^11) // 22 bunch basil, leaves picked bunch basil, leaves picked
200ml extra virgin olive oil200ml extra virgin olive oil
500g fusilli500g fusilli
Place oregano, walnuts, pecorino, garlic, Place oregano, walnuts, pecorino, garlic,
lemon juice and three-quarters basil lemon juice and three-quarters basil
in a food processor and whiz until finely in a food processor and whiz until finely
chopped. With the motor running, add chopped. With the motor running, add
oil in a thin, steady stream until a smooth oil in a thin, steady stream until a smooth
paste forms. Season to taste. paste forms. Season to taste.
Cook pasta according to packet Cook pasta according to packet
instructions. Drain, reserving instructions. Drain, reserving^11 // 44 cup cup
(60ml) cooking liquid, and transfer to (60ml) cooking liquid, and transfer to
a serving bowl. Toss hot pasta with pesto a serving bowl. Toss hot pasta with pesto
and reserved liquid. Serve with extra and reserved liquid. Serve with extra
pecorino and remaining basil leaves. pecorino and remaining basil leaves.
SAUSAGE & MORTADELLA RAGUSAUSAGE & MORTADELLA RAGU
SERVES 4SERVES 4
(^11) // 22 cup (125ml) olive oil cup (125ml) olive oil
1 onion, finely chopped1 onion, finely chopped
2 celery stalks, finely chopped2 celery stalks, finely chopped
2 garlic cloves, finely chopped2 garlic cloves, finely chopped
10 slices mortadella, chopped10 slices mortadella, chopped
3 pork and fennel sausages, 3 pork and fennel sausages,
casings removedcasings removed
1 bunch sage, roughly chopped (reserve 1 bunch sage, roughly chopped (reserve
a few leaves to serve) a few leaves to serve)
1 cup (250ml) white wine1 cup (250ml) white wine
2 cups (500ml) tomato sugo2 cups (500ml) tomato sugo
1 bay leaf 1 bay leaf
1111 // 22 cups (375ml) chicken stock cups (375ml) chicken stock
400g rigatoni400g rigatoni
Finely grated parmesan, to serveFinely grated parmesan, to serve
Heat 2 tbs oil in large saucepan over Heat 2 tbs oil in large saucepan over
medium heat. Add onion and celery, medium heat. Add onion and celery,
and cook, stirring, for 5 minutes or until and cook, stirring, for 5 minutes or until
softened. Stir through garlic and cook for softened. Stir through garlic and cook for
1 minute or until fragrant. Add mortadella 1 minute or until fragrant. Add mortadella
and sausage, and cook, breaking sausage and sausage, and cook, breaking sausage
up with a wooden spoon, for 10 minutes up with a wooden spoon, for 10 minutes
or until browned all over. Add sage and or until browned all over. Add sage and
white wine, and simmer for 3 minutes or white wine, and simmer for 3 minutes or
until reduced by half. Add sugo, bay leaf until reduced by half. Add sugo, bay leaf
and stock, and simmer for 20 minutes or and stock, and simmer for 20 minutes or
until thick and reduced. Season to taste. until thick and reduced. Season to taste.
Heat remaining Heat remaining^11 // 33 cup (80ml) oil in a cup (80ml) oil in a
frypan over medium-high heat. Add frypan over medium-high heat. Add
reserved sage and cook for 1 minute or reserved sage and cook for 1 minute or
until crisp and bright. Remove using a until crisp and bright. Remove using a
slotted spoon and drain on paper towel.slotted spoon and drain on paper towel.
Cook pasta according to packet Cook pasta according to packet
instructions. Drain and toss through sauce. instructions. Drain and toss through sauce.
Serve with fried sage and parmesan. Serve with fried sage and parmesan.
TORTELLINI IN BRODO (BROTH)TORTELLINI IN BRODO (BROTH)
SERVES 4-6SERVES 4-6
1.5L chicken stock1.5L chicken stock
1 parmesan rind, plus finely grated 1 parmesan rind, plus finely grated
parmesan to serveparmesan to serve
2 bay leaves2 bay leaves
1 bunch broccolini, stalks finely 1 bunch broccolini, stalks finely
chopped, florets reservedchopped, florets reserved
“RIDGES OF R I G AT O N I GRASP FLAVOUR-
LADEN RAGUS, WHILECHEESY TORTELLINI
BOB IN A STEAMING BROTH. TH E WORLD
OF SHORT PASTA IS VAST, FULL OF
IRREGULAR SHAPES AND SIZES CRAFTED
TO CAPTURE THE PERFECT SAUCE.”
@phoeberosewood