Chicken Marsala with Roasted Cauliflower Ricotta Dip

Created on 6th Oct 2019

The earthy flavours of mushrooms and cauliflower contrast beautifully with the freshness of our olio nuovo and the parsley in this delicious and healthy dish.

The ingredients and instructions for Chicken Marsala with Roasted Cauliflower Ricotta Dip are as follows:


Serves 8

500g ground chicken
500g baby mushrooms, chopped
350ml marsala cooking wine
2 tbsp flour
1 clove garlic, minced
1 tbsp Pomora olio nuovo
½ yellow onion, chopped
½ tsp chicken bouillon paste
½ tsp salt
½ tsp ground black pepper
Fresh parsley, chopped

Roasted Cauliflower Ricotta Dip:

400g cauliflower, chopped
120g ricotta cheese
2 cloves garlic
1 tsp Pomora olio nuovo
60ml chicken broth
Salt and ground black pepper


1. Sauté the onion in the olio nuovo for 3-4 mins until golden. Add the chicken and continue cooking until the chicken is cooked through.

2. Add flour and stir to coat, then stir in garlic, 120ml of the marsala, bouillon paste, mushrooms and salt and pepper. Reduce heat to medium.

3. Cook for 3-4 mins, add remaining marsala and cook for extra 4-5 mins, stirring until mixture is thickened.

4. Transfer mixture to a serving dish, sprinkle with chopped parsley and serve with slices of toasted baguette.

5. For the dip, place cauliflower and garlic cloves on a baking sheet, drizzle with olio nuovo, add salt and pepper and mix. Bake in oven at 210°C for 10-12 mins.

6. Transfer mixture to a blender, add ricotta cheese and chicken broth and mix until smooth. Place in serving dish and sprinkle with chopped parsley.

The recipe for Chicken Marsala with Roasted Cauliflower Ricotta Dip uses Pomora olio nuovo and was created by Eat Eighty Twenty.