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Mark Best's Casarecce with chicken dumplings

Mark Best's Casarecce with chicken dumplings

Preparation time
Cooking time


80 ml virgin olive oil 
100g butter 
300g casarecce 
700ml chicken stock 
150g Parmigiano Reggiano 
Juice of 1/2 lemon 
White pepper 

Chicken dumplings 

600g chicken breast 
4 chicken livers 
1 egg
180ml pouring cream
10 chicken hearts 
1/2 nutmeg
1 cup panko crumbs 
1 tsp salt
1/2 teaspoon white pepper 


1. To make the chicken dumplings: use a kitchen knife to separately chop the chicken breast, livers and hearts into small pieces.

2. Transfer half the chopped breast and egg to a food processor and process until quite fine. 

3. Add the cream in a thin stream and continue to process to form a mousse. 

4. Add the chicken heart, liver, and remaining chicken breast, nutmeg, panko crumbs, teaspoon salt and the white pepper to the food processor and pulse to combine. 

5. Cook a small spoonful in simmering water until firm to test for balance of flavour and texture. Adjust the seasoning to taste. 

6. To make the casarecce: put the olive oil and 40g of the butter in a heavy- based saucepan over low heat. Add the pasta and stir to coat it evenly. 

7. Add the chicken stock and cook for 10 minutes, stirring constantly. 

8. Using a dessertspoon, make small balls of the chicken dumpling mixture and add it to the pasta (approximately 3–4 balls per person). 

9. Cook for a further 10 minutes. 

10. Remove the pan from the heat and finish with the Parmigiano Reggiano and the remaining butter. 

11. Finish with a squeeze of lemon juice and a generous grinding of white pepper. 

12. Serve with a simple salad of green and bitter leaves. 

Wine match: Vermentino or Fiano

Photography: Rob Palmer, Styling: Emma Knowles, Food Prep: Sarah-Jane Hallett

Preparation time
Cooking time