A delicious savory filling, stuffed and roasted in chicken necks.
Ingredients:
Ingredients:
- 2 Chicken Necks
- 200gr Ground beef (7 ounces)
- 100gr Ground pork (3.5 ounces)
- 3 tablespoons olive oil
- 4 tablespoons breadcrumbs
- Parmesan cheese. grated
- 3 Eggs
- Nutmeg
- Thyme
- Salt and Pepper
- Broth
Preparation:
This recipe was submitted by Marina at Podere Il Doccio Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine!
- Pluck the chicken necks thoroughly and eliminate the neck bone.
- Place the ground beef in a sauté pan and cook in the oil flavoured with thyme. Leave to cool, then pass through a food processor to obtain a smooth mixture.
- Add the eggs, cheese, 4 tablespoons of breadcrumbs, a little nutmeg, salt and pepper.
- Mix well.
- Stuff the chicken necks but not too full, tie up with string at both ends and boil in hot broth.
- Simmer over a very low heat for about half an hour, otherwise the necks might break.
- Leave the necks to cool down in the broth.
This recipe was submitted by Marina at Podere Il Doccio Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine!
