Capon morbidelle
Instructions
Christmas recipe.
Put in the mixer the Capon meat cut into small pieces and deprived of any fat, add the ricotta, flour, eggs and a pinch of salt; blend everything until you obtain a homogeneous and smooth mixture and transfer it to a bowl.
With the help of 2 spoons, remove the mixture in small portions and give it the form of a large olive, then dipped to hand the morbidelle in boiling broth.
Drain just are afloat and season with oil churned with salt and chives.
Complete with pickles.
Ingredients and dosing for 4 persons
- 300 g of roast capon meat (or meat boiled capon)
- 100 g of ricotta romana
- 1 tablespoon of shredded chives
- 2 eggs
- 2 tablespoons of flour
- 50 cl of meat stock (or vegetable stock)
- 4 tablespoons of olive oil
- Pickled pickles
- Salt
- Pepper