recipes
Spaghetti with chicken polpettine
Serves: 2
2018-03-22
Ingredients
- 2 chicken breasts, minced
- 1 egg
- 100g grated parmesan cheese
- 3 fresh bread slices soaked in milk
- Chopped parsley
- 1 can tomato pulp (Cirio)
- 1 small glass red wine
- 2 tbsp tomato paste
- 1 finely chopped onion
- 1 tsp chopped garlic
- Chilli flakes to taste
- 1 tsp dried oregano
- Chopped fresh basil and parsley
- 200g spaghetti (De Cecco)
- You will also need Parmesan cheese and extra virgin olive oil to serve
Method
Mix the chicken mince with the egg, parmesan, chopped parsley, salt and pepper. Squeeze the bread from excess milk and bind in the chicken mince. Roll the chicken farce into balls and set aside. To make the sauce, cook the onion and garlic with the olive oil stir in oregano and chilli flakes. Add in the tomato paste, pour in the wine, allow evaporation; stir in the tomato pulp. Dilute slightly the tomato sauce with water, bring to the boil, set to simmer. Add the chicken meatballs to the sauce, cook gently for approximately 20 minutes. Correct sauce with salt and pepper and stir in the chopped basil and parsley. Serve with spaghetti and grated parmesan cheese.
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