Difference between revisions of "Chicken and ricotta polpette"
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* 30g white bread crumbs. | * 30g white bread crumbs. | ||
* 45ml milk. | * 45ml milk. | ||
| − | * 225g chicken, minced. | + | * 210-225g chicken, minced. |
* 110g ricotta. | * 110g ricotta. | ||
* Zest of a lemon. | * Zest of a lemon. | ||
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* 2.5ml salt. | * 2.5ml salt. | ||
* 2.5ml white pepper. | * 2.5ml white pepper. | ||
| − | * 150ml vegetable stock. | + | * 150ml vegetable stock or white wine. |
* 12.5ml chopped parsely. | * 12.5ml chopped parsely. | ||
Latest revision as of 10:58, 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.
- 210-225g chicken, minced.
- 110g ricotta.
- Zest of a lemon.
- 5ml olive oil.
- 2.5ml salt.
- 2.5ml white pepper.
- 150ml vegetable stock or white wine.
- 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.
