Cockerel stuffed with meat sauce
Instructions
Finely chop the innards cleaned well; Brown them in oil with garlic, onion, parsley; Add salt, pepper and mix with a tablespoon of wine.
Once stiepidite join mollica, cheese, eggs and mix.
Stuff the cock and stitch.
FRY in oil with garlic and onion; Deglaze with the wine and add the tomato sauce.
Cook for 2 hours.
Ingredients and dosing for 4 persons
- 1 free-range cockerel of 2000 g with entrails
- 150 g of breadcrumbs
- 2 eggs
- 80 g of apulian canestrato cheese grated
- Chopped parsley
- Onion
- Garlic
- 1 tablespoon of white wine
- Tomato sauce
- Olive oil extra virgin
- Salt
- Pepper