Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Stefano Manfredi’s roast spatchcock with bread and truffle stuffing Food Stefano Manfredi’s roast spatchcock with bread and truffle stuffing Preparation time Cooking time Serves 6 For the stuffing 1 onion, diced 2 cloves of garlic 30g butter 30g truffle butter 1 cup of breadcrumbs 50g grated parmesan 3 tbsp chopped parsley 1 x 50g truffle, half shaved and half finely grated Salt and pepper For the spatchcock 6 spatchcock Bread and truffle stuffing 3 tbsp etra virgin olive oil Salt Truffle butter 250g butter 20–25g truffle, finely shaved or grated Cavolo nero gratin 4 bunches cavolo nero 1 large brown onion, finely chopped 2 cloves garlic, finely chopped 50mls extra virgin olive oil 50grams butter 1/3 cup cream 1 cup breadcrumbs 100g grated fontina cheese ½ cup grated Parmesan Sea salt and fresh ground black pepper Method - Stuffing Make the stuffing by lightly frying the onion and garlic in the butter until they are soft but not burnt. Remove from heat and melt in truffle butter, then add the breadcrumbs, the grated truffle, parmesan, parsley, salt and pepper. Mix well. Spatchcock Pre-heat oven to 220C. To prepare the spatchcock, trim the wings off at the first joint. Using a large sharp knife, remove spine by slicing either side of it, taking the neck off as well. The spatchcocks can now be easily flattened. Stuff truffle stuffing under the skin of the breasts. Place them in a roasting pan, breast-side up, and rub the skin with olive oil. Season with a little salt then roast in oven for 15-20 minutes. Once cooked, rest for 5 minutes. Serve by spooning any pan juices over with shaved truffle on top. Serve with mashed potato or cavolo nero gratin. Truffle Butter Place the butter and the truffle in the bowl of a food processor and pulse until all is well incorporated. Place the soft truffle butter on a length of cling wrap and roll up into a log. Refrigerate until needed. Cavolo nero gratin Fill a large saucepan with water and bring to the boil. Strip the leaves from the cavolo nero discardig the stems. Place the cavolo nero into the boiling water and simmer for 3 mins drain into a colander, using a tea towel Push out the remaining residual water and spread the cavalo nero onto a tray to cool. In a bowl combine the breadcrumbs, fontina cheese and parmesan cheese together, set aside. Place a sauté pan over medium heat add the butter and the oil when the butter begins to sizzle add the onions and sauté for 4 mins so the onions are translucent. Then add the garlic and sauté for another minute. Preheat the oven to 200 degrees. Coarsely chop the cavalo nero and add to the onions and garlic cook for 3 mins then add the cream turn heat to high and simmer for 3-4 mins so any excess liquid can evaporate and there is just enough cream to coat the cabbage. Remove from the pan and spoon mixture into a gratin dish where the mixture will fit snugly and is at a depth of 3-4cm. Spread the breadcumbs mixture over the top of the gratin and bake in the oven for 20mins or until golden brown. Food Serves 6 Perfect Match Colours of the South Rosso 2019 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Colours of the South Rosso 2020 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Riversdale Estate Centaurus Pinot Noir 2021 $68.00 in any 12 $72.00 in any 6 $80.00 each Price | options $68.00 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping