Romeo Chauhan

First we take chicken dredged with flour and brown the chicken in pan

in the same pan we put onions and cook till brown after we add olives and chicken

and tomato paste balance the stew with salt n pepper and keep aside

after cool down we pull down all the meat from bones and make a paste out of all

in mean while we take some European flour and smolina flour

salt oil and eggs together and make nice Dough

stuff chicken paste in square shape of pasta sheet called Agnolloti

served with porcini butter sauce