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Food

Mark Best's Casarecce with chicken dumplings

Preparation time
Cooking time
Serves
4

Ingredients 

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 
 

Method

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

Food
Preparation time
Cooking time
Serves
4

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