Chef at top restaurant Totti’s reveals the secret recipe for his sold-out cheesy truffle pasta bake
- A top chef has shared his secret recipe for his sold-out pasta box with chicken truffle
- Totti’s chef Mike Eggert offered his secret recipe for his pasta al forno. at
- You need minced chicken, white wine, herbs, four cheeses and pasta
A top chef has revealed how he bakes his sold-out pasta – complete with chicken ragu, bechamel sauce and truffle.
Totti’s chef Mike Eggert, from Sydney, has… secret recipe for its pasta al forno, also known as pasta bake – and it’s the ultimate lockdown comfort food.
To make the dish, you’ll need ground chicken, carrot, celery, onion, white wine, tomato paste, milk, oregano, thyme, rosemary, blanched gnocchetti, and four cheeses, including mozzarella, pecorino, provolone, and parmesan.
Totti’s executive chef Mike Eggert has revealed how he bakes his sold-out pasta – complete with chicken ragu, bechamel sauce and truffle
What do you need to bake Totti’s chicken truffle pasta
To make the dish, the chef simply made a chicken ragu, cooked with vegetables, herbs, white wine, tomato paste and milk to create a creamy base. Then he mixed in the mozzarella and cooked pasta.
Mike made a classic béchamel sauce before adding pecorino and provolone. He poured the cheese mixture over the top of the ragu, topped with grated Parmesan cheese.
The chef baked the dish in the oven at 180 degrees for 15 minutes until golden brown. He served the dish with shaved truffle.
The professional chef said his recipe is “versatile,” so home cooks can easily switch ingredients according to their preference.
To make the dish you will need minced chicken, carrot, celery, onion, white wine, tomato paste, milk, oregano, thyme, rosemary, blanched gnocchetti and four cheeses including mozzarella, pecorino, provolone and parmesan
He said you can make the dish without truffle as it’s just a ‘fancy little addition’
“I made this with chicken ragu, but you can use it for any ragu,” Mike Merivale told Meritales.
‘You can use any kind of pasta, dry or fresh, including long pasta such as spaghetti. Mixing and matching shapes also works if you have some half packs lying around.’
For his dish, Mike said he prefers mozzarella, pecorino, provolone, and parmesan, but home cooks can swap them for the cheeses they already have in the fridge — including tasty slices of cheese.
He said you can make the dish without truffle as it’s just a ‘fancy little addition’.
‘Truffle goes very well with salt, fat and cheese, but you can also do without it and it is still very good. Frankly, it’s hard to keep up with this,” he said.