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.
Line 13: Line 13:
 
* 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

  1. Soak milk in breadcrumbs.
  2. Mix in chicken, ricotta, lemon, and seasoning. Shape into meat balls - about ping ppng sized.
  3. Leave to rest for 30 minutes or so (like burgers).
  4. Warm oil and cook polpette for a few minutes to seal in the flavour.
  5. 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.

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