Difference between revisions of "Chicken and ricotta polpette"
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(Created page with " Other recipes | Special meals and treats Originally from The Guardian's "20 best chicken recipes". This is a take on an...") |
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# Mix in chicken, ricotta, lemon, and seasoning. Shape into meat balls - about ping ppng sized. | # Mix in chicken, ricotta, lemon, and seasoning. Shape into meat balls - about ping ppng sized. | ||
# Leave to rest for 30 minutes or so (like burgers). | # Leave to rest for 30 minutes or so (like burgers). | ||
| − | # Warm oil and cook polpette in stock for 20 minutes. | + | # Warm oil and cook polpette for a few minutes to seal in the flavour. |
| + | # Then pour in stock, and simmer for 20 minutes. | ||
Sprinkle on parsley. Serve with arborio rice, mixed green vegetables, a leaf salad, or mashed potato. | Sprinkle on parsley. Serve with arborio rice, mixed green vegetables, a leaf salad, or mashed potato. | ||
[[recipes | Other recipes]] | [[recipes | Other recipes]] | ||
Revision as of 10:35, 26 May 2024
Other recipes | Special meals and treats
Originally from The Guardian's "20 best chicken recipes". This is a take on an Italien classic.
Chicken polpette - serves 3
Ingredients
- 30g white bread crumbs.
- 45ml milk.
- 225g chicken, minced.
- 110g ricotta.
- Zest of a lemon.
- 5ml olive oil.
- 2.5ml salt.
- 2.5ml white pepper.
- 150ml vegetable stock.
- 12.5ml chopped parsely.
Directions
- Soak milk in breadcrumbs.
- Mix in chicken, ricotta, lemon, and seasoning. Shape into meat balls - about ping ppng sized.
- Leave to rest for 30 minutes or so (like burgers).
- Warm oil and cook polpette for a few minutes to seal in the flavour.
- Then pour in stock, and simmer for 20 minutes.
Sprinkle on parsley. Serve with arborio rice, mixed green vegetables, a leaf salad, or mashed potato.
