Polpetta chicken fillet.

Polpetta chicken fillet.

Polpetta – a very interesting dish. It is each time obtained in different ways depending on the type of meat and cheese. With trailing cheeses (mozzarella, provolone) polpetta turns tender, with semisolid (Mimolette, kachiotta) – with creamy taste with seasoned (parmesan, grana padano) – spicy. And by combining different types of cheese, you can get a large number of different flavors.

For the preparation of 2-4 servings polpetty.


• 600 grams of chicken;
• 50 grams of cheese Mimolette;
• 150 g mozzarella;
• 600 grams of pureed tomatoes;
• 1 large or 2 small bulbs;
• 3-4 cloves of garlic;
• Olive oil for frying;
• Italian herbs to taste (I basil).

Cooking method:

1. Onions and garlic in a blender grind. Fry in olive oil until golden brown

2. Add to the onions pureed tomatoes, herbs, stir and tormented, covered over low heat for 5-10 minutes.

3. From the fillets cook stuffing. We shred the cheese and add it to the meat.

4. Thoroughly mix minced chicken and cheese.

5. Form for baking cover with a thin layer of olive oil. Form a small round polpetty and put them in shape. Top fill the prepared tomato sauce. We send in a preheated 220 degree oven for 15-20 minutes.

6. Serve polpetty with plenty of sauce.

польпетта из кур1

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