Anna Moroni, cooking stewed chicken with rocchini for Recipes in the Italian
Do not miss the recipe of the stewed chicken with the rocchini Anna Moroni for the new Recipes to the Italian of today, 6 November. Anna Moroni, cin this recipe reminds Beppe Bigazzi, it is he who has shown for the first time the rocchini. The recipe of the stewed chicken with the sauce served with the meatballs that you must not miss, and can be served with other main dishes. Anna Moroni, Recipes Italian with Davide Mengacci offers another quick and easy recipe, a good idea for the whole family. Serves a free-range chicken, this is the first advice of the teacher in the kitchen to get a wet chicken perfect for dinner or lunch. Here are the Recipes Italian of Wednesday, today's recipe for Anna Moroni, the stewed chicken with the meatballs, the rocchini Beppe Bigazzi.
Ingredients for chicken stew recipe for Anna Moroni: 1 free-range chicken, 3 ribs of celery, 1 carrot, 1 onion, white wine, 1 kg tomato pulp, parsley, 2 eggs, grated cheese, best if pecorino cheese, bread crumbs, flour, salt, pepper, evo oil, oil for frying
Preparation stewed chicken to Anna Moroni: in a pan make a mixture of chopped celery, carrot and onion with a little bit of oil, let dry, and then add the chicken pieces, cook, and then we blur with the white wine, and let us go. Add the tomato sauce, cover and let cook for a long time.
Let the meatballs: boil well the celery and grind the celery with the knife, pour drain in a bowl and add the grated cheese, the crumb of stale bread, a tiny bit of flour, a whole egg plus an egg yolk, salt and pepper. We get a compound perfect for making meatballs, the form, and fry in hot oil, let fry. We serve rocchini with the chicken and sauce.
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