Polpettone di pollo e ricotta
Ingredients 4 persons
350 g finely ground chicken breast
100 grams of raw ham cut into pieces
250 g ricotta cheese
60 g grated parmesan cheese
2 eggs (lightly beaten)
Salt, pepper
nutmeg
chopped leaf parsley
breadcrumbs as much as needed
1 protein
For the vegetable sauce
2 medium grated carrots
1 stalk of celery finely chopped
1 small onion chopped
A handful of dried and soaked porcini mushrooms
4 tablespoons olive oil
50 ml dry white wine
2 leaves of bay leaf
🕐 20🔪 45 en 15🍳 ️ 👩🏼🍳👩🏼🍳
1. Preheat the oven to 180 degrees. Pre-soak the ceps in a bowl of warm water.
2. In a bowl, mix well the finely ground chicken breast and the finely chopped ham.
4. Add the ricotta, parmesan cheese, the two eggs, nutmeg, pepper and salt. Add breadcrumbs. Mix everything together well. Add the chopped leaf parsley. If the mixture still feels too wet: add some breadcrumbs or parmesan cheese.
5. Tear off a large piece of baking paper and wet it on the side on which you are going to put the meat mixture. Beat the egg white lightly and spread the baking sheet with it.
6. On the baking sheet, form a "loaf" of the meat mixture and roll it well through the egg white. Twist the baking paper closed like a large candy cane and first seal the ends with string. Then roll some more string around the whole loaf so that the baking paper cannot open up.
7. Place the bread in a roasting pan or baking pan and bake for 40 minutes. If you are using larger quantities increase the baking time by 10 minutes.
8. Meanwhile, make the vegetable sauce: put the oil in a pan and add the chopped onion, grated carrot, chopped celery and drained porcini mushrooms.
9. After a few minutes, deglaze with a splash of white wine. Add bay leaves, pepper and salt. Simmer gently until everything is soft. Puree (without the bay leaves) the sauce with a hand blender.
10. Remove the meatloaf from the oven and let it rest and cool. Only then remove the paper. The meatloaf is eaten lukewarm or even cold. Give the sauce with the meatloaf.
👉🏽 Wil je een variant maken? Snijd dan een courgette in lange reepjes. Die dompel je kort onder in koken water en laat je dan uitlekken. Als je het gehaktbrood vormt, kun je in het midden die repen courgette in het gehaktmengsel drukken en dan het gehakt weer aan de bovenkant er overheen kneden. Snij je het gehaktbrood door, dan zie je de mooie groene stukken zitten. Wil je het nog leuker maken? Voeg dan bijvoorbeeld erwtjes, worteltjes of paprika toe.
Nice to know
Italians love all kinds of meatballs and meatloaf: made from meat, vegetables or, for example, this one with chicken. Very tasty, lean and a special recipe for a nice dinner.
photo: Brecht Heemskerk
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