Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 4 | skinless chicken thighs |
| 2 | potatoes |
| 200 g | Sterilgarda ricotta |
| 1 | egg |
| 40 g | corn starch |
| 1 | lemon |
| 1 | sprig of parsley |
| q.b. | Extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Wash the potatoes and steam them, starting with cold water, for 20-25 minutes from when it starts to boil.
- Boil the chicken thighs in salted boiling water for about 20 minutes over medium heat.
- Rinse the parsley, chop it finely and transfer some of it to a large bowl.
- Combine the Sterilgarda ricotta, grated lemon zest, and egg, then whisk until smooth. Cover with plastic wrap and refrigerate.
- Allow the chicken to cool, then shred it with your hands and add it to the Sterilgarda ricotta mixture, mixing carefully.
- Peel the potatoes, mash them with a potato masher, and add them to the mixture. Season with salt and pepper and mix until you obtain a soft, compact dough.
- Place the cornstarch on a flat plate. With wet hands, form small meatballs and roll them in the cornstarch, shaking them lightly to remove the excess.
- Heat a drizzle of oil in a large nonstick pan and add the meatballs; swirl the pan occasionally to brown them evenly.
- After 5-6 minutes, add salt, lemon juice, and the remaining chopped parsley. Let the cooking juices reduce slightly and serve the meatballs immediately while still piping hot.
Peel and finely chop the onion; in a non-stick pan add four tablespoons of oil and a knob of butter and heat over medium heat until the butter has melted. ...
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