Budino di Pollo all’ Ebraica

Jewish-Style Chicken Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

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.


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


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