I am Mrs. Tortolani and this is my sous chef Squinzio, we are Italians and this is our kitchen.
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Tuesday, January 24, 2012

Baked Stuffed Chicken


Pollo Ripieno al Forno
(Baked Stuffed Chicken)
(This is for 4 people)
Ingredients
For the stuffing
42.328 oz (1200g) chicken
7.054 oz (200) lean beef (veal), chopped
2.469 oz (70g) Grana Padano cheese, grated
2.821 oz (80g) breadcrumbs, chopped
2.821 oz (80g) Taggiasche olives
0.705 oz (20g) chopped parsley
rosemary
1 teaspoon coriander
2 eggs
1 clove of garlic, chopped
1 tablespoons of extra virgin olive oil (evo)
salt to taste
black pepper to taste
For the outline
14.109 oz (400g) red onions
14.109 oz (400g) yellow capsicum
4 tablespoons of evo
½ cup of vinegar
Procedure

Prepare the Stuffing
Put in a salad bowl 7.054 oz (200g) of lean meat, chopped, 1 clove of garlic, chopped, 2.821 oz (80g) of breadcrumbs soaked, 2.821 oz (80g) of olives cut into rings, 0.705 oz (20g) of chopped parsley, 2 eggs, a pinch of salt, black pepper and ½ teaspoon of coriander.
Mix it well and let it sit around.
Wash the chicken, dip it in a water bowl for 10 minutes.
Drain the chicken.
Fill the chicken with the stuffing, close the opening of the chicken with toothpick.
Add to the chicken the black pepper to taste and 1/2 teaspoon coriander powder.
Grease the baking pan with evo and sprigs of rosemary and bake.
The oven must be pre-heated at 338°F (170° C) for 50 minutes.
The baking pan must be covered with aluminum foil.
The baking pan must be uncovered put under the grill for 10 minutes (until the chicken is golden).
If the chicken is too dry, add a ladle of hot water during the cooking.
For the outline
Red onions:
Cut 14.109 oz (400g) of onions into slices. Put them in a colander. Immerse them in cold water with 1/2 cup of vinegar for 10 min. Drain them well and pour in a pan 2 tablespoons of oil. Add the onions and let them cook for 30 minutes and add a little hot water.
Yellow capsicum:
In the same pan of onions cut into strips the 14.109 oz (400g) of capsicum with 2 tablespoons of oil.
Add a little hot water. Let them leave cooking for 30 minutes.
After 10 minutes add a tablespoon of vinegar to the onions and capsicum.
Let them leave evaporate
Serve it.
Pubblicato da Seme_Alieno Etichette: ,

2 comments:

  1. AnonymousJanuary 29, 2012 at 6:30 AM

    Hello, my name is Claudia, I come from California. Honestly, I love your blog because you suggest delicious recipes with low fat. I tried to do some recipe and I realized that all the butter and oil in large quantities there aren'and the dishes are still good. You can cook ....

    ReplyDelete
  2. Seme_AlienoJanuary 29, 2012 at 6:59 AM

    Hello Claudia.
    Our challenge is to demonstrate that you can cook good by using low-fat dishes.
    Who are beginners or can not cook good, can do a good foods using a lot of fatty foods or using more seasoning.
    The challenge is in the cooking lean and good.
    In fact, if you've noticed I almost never cook sweet desserts because if you cook good dessert you must use a lot of sweet fat.
    Thanks to you and write again if you like.
    The staff of Tortolani Italian Food!

    ReplyDelete

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