Name: Pollo ripieno alla papalina (Stuffed chicken)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: scant 1 cup (200 ml) meat broth; nutmeg; pepper; 1¾ ounces (50 g) crustless bread; 3 tablespoons lightly fruity extra-virgin olive oil; 10 vacuum-packed peeled chestnuts (or roast and peel fresh chestnuts); 1 whole chicken, about 3¼ pounds (1.5 kg ), including the giblets; 1 egg; salt; scant 1 ounce (25 g) black truffle; 2 fresh pork sausages, skinned and crumbled; ¾ ounce (20 g) dried porcini mushrooms

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 whole chicken, about 3¼ pounds (1.5 kg ), including the giblets
2</

Method

Trim the giblets, eliminating the green bile ducts from the liver. Rinse them for a good, long time, then cut them into small pieces. Skin the sausages and crumble the sausage meat. Soak the dried porcini for 20 minutes in at least two changes of warm water. Drain, rinse, and squeeze well, then chop, not too finely. Grate the truffle.

Put the liver and the sausages in a small pan with <

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of