Chicken meatballs and turnip greens stuffed with fiordilatte cheese and glazed with Balsamic Vinegar of Modena on a bed of pea purée
INGREDIENTS (serves 4)
- For the meatballs:
400 g minced chicken thigh meat
150 g turnip greens (already cleaned)
100 g fiordilatte cheese (well drained)
1 egg
40 g grated Parmigiano Reggiano cheese
60 g stale bread
1 clove of garlic
Extra virgin olive oil to taste
Salt and pepper to taste
3 tablespoons Del Duca IGP Balsamic Vinegar of Modena - For the pea purée:
300 g fresh peas
1 white onion
2 tablespoons extra virgin olive oil
Salt and pepper to taste
PREPARATION
In a frying pan, sauté a clove of garlic in a little oil, add the raw turnip greens, cook for about 10 minutes, then leave to cool and chop finely. Break the stale bread into small pieces and soak it in a bowl of water. When it has softened, squeeze it well to remove all excess water.
In a bowl, combine the minced chicken, chopped turnip greens, egg, Parmesan cheese, bread, salt and pepper. Mix until the mixture is smooth and mouldable.
Cut the fiordilatte cheese into small cubes. Take a little of the mixture, shape it into a ball, press down slightly in the centre and insert a cube of fiordilatte cheese. Close well and shape into a meatball.
In a saucepan, sauté the chopped onion in oil. Add the peas, cover with salted water (or vegetable broth) and cook for 5-6 minutes without a lid. Blend everything until you obtain a smooth cream (add more water if necessary). Season with salt and pepper.
Cook the meatballs in a pan with a drizzle of oil until golden brown on all sides. Pour the Balsamic Vinegar of Modena PGI over the cooked meatballs, taking care to coat them evenly, so as to glaze them.
Spread a thin layer of pea cream on the bottom of the plate. Place 2-3 glazed meatballs per serving. Decorate with drops of Balsamic Vinegar of Modena PGI, fresh herbs and a drizzle of extra virgin olive oil.