Chicken and ricotta polpette

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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-pong ball 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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