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Food

Stefano Manfredi’s roast spatchcock with bread and truffle stuffing

Preparation time
Cooking time
Serves
6

For the stuffing

  • 1 onion, diced
  • 2 cloves of garlic
  • 30g butter
  • 30g truffle butter
  • 1 cup of breadcrumbs
  • 50g grated parmesan
  • 3 tbsp chopped parsley
  • 1 x 50g truffle, half shaved and half finely grated
  • Salt and pepper

For the spatchcock

  • 6 spatchcock
  • Bread and truffle stuffing
  • 3 tbsp etra virgin olive oil
  • Salt

Truffle butter

  • 250g butter
  • 20–25g truffle, finely shaved or grated

Cavolo nero gratin

  • 4 bunches cavolo nero
  • 1 large brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 50mls extra virgin olive oil
  • 50grams butter
  • 1/3 cup cream
  • 1 cup breadcrumbs
  • 100g grated fontina cheese
  • ½ cup grated Parmesan
  • Sea salt and fresh ground black pepper

Method - Stuffing

  1. Make the stuffing by lightly frying the onion and garlic in the butter until they are soft but not burnt.
  2. Remove from heat and melt in truffle butter, then add the breadcrumbs, the grated truffle, parmesan, parsley, salt and pepper. Mix well.

Spatchcock

  1. Pre-heat oven to 220C.
  2. To prepare the spatchcock, trim the wings off at the first joint. Using a large sharp knife, remove spine by slicing either side of it, taking the neck off as well. The spatchcocks can now be easily flattened.
  3. Stuff truffle stuffing under the skin of the breasts. Place them in a roasting pan, breast-side up, and rub the skin with olive oil. Season with a little salt then roast in oven for 15-20 minutes.
  4. Once cooked, rest for 5 minutes. Serve by spooning any pan juices over with shaved truffle on top. Serve with mashed potato or cavolo nero gratin.

Truffle Butter

  1. Place the butter and the truffle in the bowl of a food processor and pulse until all is well incorporated. Place the soft truffle butter on a length of cling wrap and roll up into a log. Refrigerate until needed.

Cavolo nero gratin

  1. Fill a large saucepan with water and bring to the boil. Strip the leaves from the cavolo nero discardig the stems. Place the cavolo nero into the boiling water and simmer for 3 mins drain into a colander, using a tea towel Push out the remaining residual water and spread the cavalo nero onto a tray to cool.
  2. In a bowl combine the breadcrumbs, fontina cheese and parmesan cheese together, set aside.
  3. Place a sauté pan over medium heat add the butter and the oil when the butter begins to sizzle add the onions and sauté for 4 mins so the onions are translucent. Then add the garlic and sauté for another minute.
  4. Preheat the oven to 200 degrees.
  5. Coarsely chop the cavalo nero and add to the onions and garlic cook for 3 mins then add the cream turn heat to high and simmer for 3-4 mins so any excess liquid can evaporate and there is just enough cream to coat the cabbage. Remove from the pan and spoon mixture into a gratin dish where the mixture will fit snugly and is at a depth of 3-4cm.
  6. Spread the breadcumbs mixture over the top of the gratin and bake in the oven for 20mins or until golden brown.
Food
Preparation time
Cooking time
Serves
6

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