Pollo Ripieno Agli Odori
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 poulard (s), ready to cook
- salt and pepper
For the filling:
- 2 rolls
- 0.5 ½ cup milk
- 2 egg (s)
- 100 g Parma ham, diced
- 0.5 ½ bunch chives
- 0.5 ½ bunch lemon balm
- 0.5 ½ cup parmesan cheese, grated
- 1 pinch (s) nutmeg
- some fat for frying
- 100 g butter
- 1 tablespoon basil, dried
- 1 tablespoon oregano, dried
Print Recipe
Pin Recipe Instructions
- Cut the rolls into small cubes and soak them in a bowl with the milk. Then squeeze out well, work with the eggs, ham, chopped herbs and cheese to a firm mass. Season with salt, pepper and nutmeg. Pour into the poulard and sew up with kitchen thread.
- Heat the fat in a roasting pan, place the poulard backside down and cook in the oven preheated to 220 ° for about 70 minutes. Melt the butter in a small saucepan, add the basil and oregano and brush the poulard with it several times during the cooking time.
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