Name: Budino di Pollo all’ Ebraica (Jewish-Style Chicken Pudding)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 carrots, peeled and diced; 2 onions, sliced; 2 celery stalks, diced; Salt and freshly ground black pepper to taste; 1 tablespoon margarine or rendered chicken fat; 3 eggs; ¼ cup dried porcini, soaked in ½ cup hot water to soften; 1 tablespoon all-purpose flour; 1 pound chicken breasts and thighs

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Here is a variation on the Chicken Loaf. In this recipe, a specialty of Lazio, cooked ground chicken is perfumed with dried porcini. Serve warm with a sauce of sautéed mushrooms or a simple Tomato Sauce.

Ingredients

1 pound chicken breasts and thighs
2 onions, sliced
2 carrots, peeled and diced

Europe
Italy
Main course
Mediterranean

Method

Place the chicken pieces in a saucepan with the onions, carrots, and celery. Add water to cover and bring to a simmer over low heat. Simmer until the chicken pieces are cooked through, about 30 minutes.

Meanwhile, preheat an oven to 300 degrees F. Liberally oil a

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