Executive chef at top restaurant Totti’s reveals the secret recipe for his sell-out cheesy truffle pasta bake
- A top chef has shared his secret recipe for his sell-out chicken truffle pasta bake
- Totti’s executive chef Mike Eggert offered his secret recipe for his pasta al forno
- You’ll need chicken mince, white wine, herbs, four types of cheeses and pasta
A top chef has revealed how he makes his sell-out pasta bake – complete with chicken ragu, bechamel sauce and truffle.
Totti’s executive chef Mike Eggert, from Sydney, has offered his secret recipe for his pasta al forno, otherwise known as pasta bake – and it’s the ultimate lockdown comfort food.
To make the dish, you’ll need chicken mince, carrot, celery, onion, white wine, tomato paste, milk, oregano, thyme, rosemary, blanched gnocchetti and four types of cheeses including mozzarella, pecorino, provolone and parmesan.
Totti’s executive chef Mike Eggert has revealed how he makes his sell-out pasta bake – complete with chicken ragu, bechamel sauce and truffle
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. He then mixed in the mozzarella cheese and cooked pasta.
Mike made a classic bechamel sauce before adding pecorino and provolone. He poured the cheese mixture over the top of the ragu, topped with grated parmesan.
The chef baked the dish in the oven at 180 degrees for 15 minutes until golden. He served the dish with shaved truffle.
The professional cook said his recipe is ‘versatile’ so home cooks can easily swap ingredients to suit their preference.
To make the dish, you’ll need chicken mince, carrot, celery, onion, white wine, tomato paste, milk, oregano, thyme, rosemary, blanched gnocchetti and four types of 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’ve made this with chicken ragu, but you can sub it out for any ragu,’ Mike told Merivale’s Meritales.
‘You can use any shape of pasta too, dry or fresh, including long pasta like spaghetti. Mixing and matching shapes works too, if you’ve got some half-packets lying around.’
For his dish, Mike said he prefers using mozzarella, pecorino, provolone and parmesan but home cooks can swap them out for whatever cheese varieties they already have in the fridge – including tasty cheese slices.
He said you can make the dish without truffle as it’s just a ‘fancy little addition’.
‘Truffle goes really well with salt, fats and cheese but you can go without it and it’s still really good. Honestly, it’s hard to stuff this up,’ he said.