Chicken, porcini and pea timbale | Gourmet Traveller

Ingredients

• 1 kg free-range chicken
• 80 ml olive oil (1/3 cup)
• 200 gm dried bucatini
• 1 onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 3 slices prosciutto, finely chopped
• 10 gm dried porcini mushrooms, soaked in ½ cup boiling water for 10 minutes
• 100 gm butter
• 75 gm plain flour (½ cup)
• 500 ml warm milk (2 cups)
• 40 gm finely grated parmesan (½ cup)
• 120 gm frozen baby peas (1 cup)
• 1 tbsp finely chopped rosemary
• ¼ cup flat-leaf parsley leaves, coarsely chopped (firmly packed)
• 60 ml tomato passata (¼ cup)
• 60 ml pouring cream (¼ cup)
• To serve: shaved parmesan