Serves 4


Chestnut bouillon

300gpeeled vacuum-packed chestnuts

1/2 chicken leg

2 shallots

1 small celery stalk

3 cloves of garlic

1 bay leaf

1/2tspblack peppercorns

2 l. white chicken stock

4 ml olive oil



400g of artisanal paccheri

80gblack trumpets


1 stalk of parsley

1 shallot cut into thin slices

To serve

Olive Oil




Rock salt

250ml chicken stock


Chestnut bouillon

To make the chestnut bouillon, first cut the chicken leg into pieces. Peel the shallots, celery and garlic, and cut the shallots and celery into large pieces. Thinly slice the garlic clove.Pan-fry the chicken leg in olive oil and, once nicely browned, add the butter. Once melted, add the chestnuts (keep 12 pieces for plating), bay leaf and black peppercorns and cover with the chicken stock. Place the pan in the oven at 120 °C and roast for 45 minutes.Once removed from the oven, remove the bay leaf and blend the stock, then strain through a sieve. Set the bouillon aside and keep warm until ready to serve.

Paccheri and garnish

First, wash the mushrooms several times in clean water and let them drain. Heat some olive oil in a pan and add the mushrooms. Cook through, allowing the mushroom water to evaporate. Next, wash and roughly chop the parsley leaves and cook the paccheri.

To serve

To serve, heat up two ladles of chicken stock and one knob of butter in a saucepan. Add the chestnuts set aside earlier and the paccheri. Heat up some butter in another hot pan and add the mushrooms, shallots and chopped parsley leaves. Season to taste.In the plate, add a ladle of chestnut bouillon. Then, arrange the paccheri, the mushrooms and chestnuts garnish together on a plate and serve.


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