(Insert pic 1) Filling: - 300kg Chicken cut into cubes 1 teaspoon Olive oil carrot 1 stick celery onion chopped 1 teaspoon white wine 1 Garlic clove 40g Parmesan Dash of nutmeg 1 cup Vegetable stock Salt and pepper to taste
Bouquet Garni 1 branch Rosemary 2 leaves Sage 1 Bay leaf
Sauce: 1 spoon Grana Padano 2cups Fresh Cream 200g Button Mushrooms Salt to taste 1 teaspoon Olive oil 1 clove of Garlic Chives for granishing
For filling: In a pot fry the chopped onions, carrot, celery and garlic. When golden brown add the herb bouquet Garni, and chicken. Cook till the chicken colours well and then add the white wine, nutmeg and vegetable stock. Cook till meat is tender. Remove the Bouquet Garni and then grind the meat filling with salt and pepper, Parmesan and egg.
Sauce: Clean and saut the mushrooms with oil and garlic clove. Add cream, grana padano and boil until it thickens.
