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.
Cut the chicken breast into cubes and flour. In a pan over low heat, add oil and butter; as soon as the bottom is very hot, place the chicken and let it ...
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