Luca Mancini’s Pollo ripeno alle castagne e tartufo nero (Chestnut and Black Truffle Stuffed Roast Chicken)
Executive Chef, Luca Mancini of Paresa Resort in Phuket, Thailand is originally from Italy. A seasoned chef with extensive luxury hotel experience, Chef Mancini has spent several years honing his culinary skills around the world. “Every year I have to respect my family tradition which is the chestnut and black truffle stuffed roast chicken with rosemary and sage roasted new potato.”
- 1 chicken of 1.2 kg
- 200 Grams black truffle
- 2 eggs
- Sage & rosemary
- 500 Grams chestnuts
- 300 Grams fresh spinach
- 200 Milliliters extra virgin olive oil
- 200 Grams parmesan cheese
- Salt & pepper
- 500 Grams minced chicken meat
Clean the chicken under cold running water, pat dry and season with salt and pepper.
Put the minced chicken meat in a mixing bowl and add to it: two eggs, half of truffle sliced, salt & pepper, the chestnut should be previously boiled & lightly chopped, the spinach previously blanched. Then finish with the grated parmesan.
With this mix stuff the chicken through its lower cavity, then truss the chicken very tidily, season with salt and pepper and set aside.
In the meantime, blanch the potato for about 5 minutes, then pour in roasting tray.
Prepare a mix with 2 table spoons of chopped rosemary and sage, salt and pepper and 200 ml of extra virgin olive oil. Use half of the oil mix for dress the potato, then pour the chicken on top the potato and dress with the rest of the oil mix.
Roast in a preheat oven for 1 hour and 2 minutes,(until internal temperature reach 70 C’/ 140 F).
Serve a nice piece of chicken with the potato topped with the rest of the truffle thinly sliced with nice glass of red wine.