Heat the olive oil and sautéthe mushrooms until golden, set aside
Use a large chef’s knife andfinely chop the chicken until it resembles a very rough mince consistency.
Transfer the mushrooms into abowl and add the chicken, chives, bread crumbs, egg, red onion, and season withsalt and pepper. Mix together well and form the meat balls to your preferredsize, place the meatballs onto a baking tray and brush with a little olive oil,bake in a preheated oven of 180°C for 10 – 12 minutes, depending on size.
Makethe marrow pasta by finely slicing with marrows length ways either using asharp knife or mandolin slicer, then slice them again to form long thin stripsof marrow, try to avoid the centre where the seeds are. Place the marrow into apot of simmering salted water and allow to simmer for just over a minute oruntil the marrow is tender, immediately pour off the hot water and run coolwater over the marrow. Just before serving, pour off the cool water and heat itup in the pot.
To serve place the heatedmarrow onto the serving plates, top with the meatballs and serve with microleaves and the halved baby mushrooms.