Timballo di Conchiglie Grande e Pollo Arrostito
(Large Shell Pasta and Roast Chicken Casserole)
4 Thighs Chicken 4 Breasts Chicken 6 Cloves Garlic - chopped 1 Tbl. Oregano flakes - dry 1 Cup Olive oil - Extra virgin 1/2 Lb. Peas - fresh or frozen & cooked for 3-4 minutes then drained 1/2 Cup Crème Fraiche 1 1/2 Cups Ricotta cheese 1/2 Pound Mortadella - chopped into 1/2 inch pieces 1/2 Cup Parsley - chopped 1 Cup Radicchio - chopped 4 Cups Tomato sauce for pasta (Click for recipe) Q.B. Salt and Pepper 1 Cup Parmesan cheese - freshly grated
Preheat the oven to 375 degrees F.
Put the chicken pieces into a large bowl. add the garlic and 1/2 cup of olive oil. Add salt and pepper to taste along with the oregano. Mix well and allow to marinate for 30 minutes. At the end of this time, put the chicken into a baking dish and bake for 35 minutes at 375 degrees F.
Meanwhile cook the Conchiglie in plenty of salted water until they are very al dente. Drain and put into the bowl that previously held the chicken
Make the Tomato Sauce. The recipe provided in the link is a simple easy tomato based sauce.
By now the chicken should be cooled. Remove the skin from the pieces, and then the meat from the bones. discard the bones and the skin. Chop the chicken into small pieces. and put them into a large bowl. Add the peas, crème fraiche, ricotta, mortadella, parsley, and radicchio. Mix well. Add the pasta - the Conchiglie - and then 2 1/2 cups of the tomato sauce. Mix well but gently so as not to break up the pasta. Given that the pasta are large, as they are mixed, some of the stuffing will fall into the pasta, thus partially stuffing them.
Add another 1/4 cup of olive oil and another cup of tomato sauce, and mix again. Once this is completed, oil a large baking dish. Spoon the pasta mixture into the dish, and then bake at 350 degrees for 35 minutes. Turn the oven to 450 degrees F., and finish the dish at this temperature for 10 more minutes.
Serve with additional sauce and Parmesan cheese.
Last updated on:08/01/02 04:41:13 PM