MODERN CHICKEN BOLOGNESE BALLOTINE, KING OYSTER & PRESERVED TRUFFLE
"CHEF'S SIGNATURE - ADVANCED RECIPE"
A fine-dining experience created by Chef Ivonne Barillari for experienced home cooks and dinner party hosts.
MODERN CHICKEN BOLOGNESE BALLOTINE, KING OYSTER & PRESERVED TRUFFLE
A journey between elegance and intensity, where every element is designed to enhance the next in a crescendo of aromas and textures. The chicken ballotine conceals a soft, silky heart: a mousse enriched with Parma ham, mortadella, and truffle, releasing enveloping aromas from the very first cut. The delicacy of the meat gives way to a surprising depth of flavour, built on savoury nuances and aromatic notes that recall great classical cuisine. The crispness of the cured ham bread crumble with truffle powder elegantly interrupts the softness of the filling, bringing rhythm and character to every bite. The oyster mushroom, with its meaty texture and forest-like aroma, accompanies the dish as a reminder of the earth, amplifying the overall aromatic complexity. Binding everything together is a sauce inspired by Albufera, reinterpreted through the intensity of mixed mushrooms and the aromatic concentration of dehydrated porcini: velvety, deep, persistent. A sauce that does not merely accompany, but envelops and amplifies. Finally, a shaving of black truffle rests on the ballotine like the final gesture of a gastronomic narrative built around the undergrowth, the nobility of Italian cured meats, and the pursuit of perfect balance between richness and refinement. A dish that invites you to slow down, to let yourself be guided by its aromas, and to discover, bite after bite, a weave of sensations capable of seducing the palate and igniting the imagination. A composition designed for those who seek not only flavour, but emotion.
SERVES 4
1 MUSHROOM ALBUFERA SAUCE
3 PROSCIUTTO CRUMBLE
4 OYSTER MUSHROOMS
MUSHROOM ALBUFERA SAUCE
1 MUSHROOM BROWN STOCK (Component A)
Ingredients:
500 g brown button mushrooms, sliced
250 g white button mushrooms, sliced
25 g dried porcini mushrooms
100 g shallots, finely chopped
15 ml Cognac
100 ml dry white wine
25 ml Fino sherry
800 ml water
Fresh thyme, parsley stems, 1 bay leaf
20 g TruffItaly Truffle Butter (for sautéing)
Method:
Sauté the sliced mushrooms and shallots in the truffle butter until deeply browned.
Deglaze with Cognac and allow the alcohol to evaporate completely.
Add the white wine and reduce by half, then add the Fino sherry and reduce once more.
Add the dried porcini, water, and aromatics (thyme, parsley, bay leaf). Simmer gently for approximately 40 minutes.
Strain through a fine chinois, discarding the solids. Return the liquid to the pan and gently reduce until approximately 300 ml of rich, concentrated mushroom stock remains. Set aside.
2. THE SUPRÊME SAUCE (Component B)
Ingredients:
300 ml chicken stock
20 g butter
20 g flour
120 ml crème fraîche or double cream
Salt, to taste
Method:
Prepare a white roux by melting the butter in a saucepan and whisking in the flour until smooth (cook for 1–2 minutes without browning).
Gradually whisk in the hot chicken stock to prevent lumps.
Bring to a gentle simmer and cook for 10 minutes until thickened.
Whisk in the crème fraîche, season with salt, and remove from the heat.
3. TO FINISH THE MUSHROOM ALBUFERA SAUCE
Ingredients:
300 ml Concentrated Mushroom Brown Stock (from Step 1)
300 ml Suprême Sauce (from Step 2)
15 ml Fino sherry (for finishing)
20 g TruffItaly Truffle Butter (chilled)
Salt and freshly cracked black pepper, to taste
Method:
In a clean saucepan, combine the concentrated Mushroom Brown Stock and the Suprême Sauce.
Simmer gently over low heat until the sauce reaches a velvety consistency that lightly coats the back of a spoon.
Finish with a splash of Fino sherry for brightness, then remove from the heat.
Whisk in the cold Truffle Butter bit by bit until fully emulsified and glossy.
Adjust seasoning with salt and pepper. Keep warm until serving.
CHICKEN BOLOGNESE BALLOTINE
FOR THE BOLOGNESE CHICKEN MOUSSE
Ingredients:
200 g skinless chicken breast, chilled & diced
125 g Prosciutto di Parma
80 g Mortadella
30 g Parmesan cheese, freshly grated
2 tsp TRUFFITALY Truffle Dust
240 g double cream (chilled)
40 g egg white (chilled)
Freshly cracked black pepper, to taste (no added salt)
Method:
In a food processor, blend the chilled diced chicken breast, prosciutto, and mortadella until finely processed.
Add the egg white, grated Parmesan, truffle dust, and black pepper. Blend briefly to combine.
With the motor running on low, gradually pour in the cold double cream until a smooth, homogenous, and silky emulsified mousse is formed.
Transfer to a piping bag and chill in the refrigerator until ready to use.
FOR THE BALLOTINE ASSEMBLY
Ingredients:
2 whole chicken breasts (approx. 450 g total, skinless)
Bolognese Chicken Mousse (prepared above)
TRUFFITALY Truffle Salt
TRUFFITALY Black Truffle Slices (for garnish)
Prosciutto di Parma crumble (for garnish)
Method:
Lay out a large sheet of heat-resistant plastic wrap on a clean work surface.
Arrange the two chicken breasts on the plastic wrap, overlapping only their thinner, tapered ends in the center to balance the overall thickness and create an even base.
Lightly season the surface of the chicken breasts with truffle salt.
Spread the Bolognese-style chicken mousse evenly over the surface of the chicken breasts.
Using the plastic wrap, roll the chicken tightly around the filling to form a compact cylinder. Twist and securely seal the ends to retain the juices and maintain a perfectly cylindrical shape.
Place the wrapped cylinder into a vacuum-sealing bag and seal it completely.
Submerge it in a water bath preheated to 75°C (167°F) and cook for 60 minutes.
Once cooked, let it rest at room temperature for about 10 minutes.
Carefully remove it from the wrapping, cut it into four even slices, and garnish each portion with a slice of black truffle and the crumble before serving.
PROSCIUTTO DI PARMA CRUMBLE (for garnish)
Ingredients:
90 g panko breadcrumbs
3 slices of Parma Ham (Prosciutto di Parma)
A knob of butter
Method:
Toast the Parma ham slices in a dry frying pan over medium heat until crisp.
Transfer to a paper towel to cool and crisp up completely.
In the same pan, melt the butter until foaming. Add the panko breadcrumbs and cook, stirring continuously, until evenly golden brown. Transfer to a tray to cool.
Finely chop the crispy Parma ham and mix it thoroughly with the toasted panko breadcrumbs.
KING OYSTER MUSHROOMS
Ingredients:
4 large King Oyster mushrooms
Prepared Prosciutto Crumble
TruffItaly Truffle Dust
Butter, for searing
Salt, to taste
Method:
Cut the King Oyster mushrooms in half lengthwise.
Heat a knob of butter in a pan until foaming. Place the mushrooms cut-side down and sauté until deeply golden brown. Turn them over and cook until tender throughout.
Season lightly with salt and remove from the heat.
Dust with Truffle Dust and generously top the seared surface with the Prosciutto Crumble before plating.
PLATING & PRESENTATION
1. Arrange a slice of the warm Chicken Ballotine centrally on each plate.
2. Place a seared King Oyster mushroom alongside, topped with the Prosciutto Crumble.
3. Spoon a pool of the warm Mushroom Albufera Sauce onto the plate.
4. Garnish the ballotine with a slice of fresh black truffle and finish with a delicate cluster of microgreens or a small herb salad.
5. Serve immediately.
Created by Chef Ivonne Barillari
Fine-Dining Culinary Specialist
