Dina's Recipe

Stuffed Chicken Parcels - Saccotini di Pollo

For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home. This month we highlight her stuffed chicken parcels- saccottini con pollo.

Serve 6: 

- 600g of plain flour
- 6 medium sized organic or free range eggs
- 2 small packets of saffron
- 300 g of chicken breast
- 1 pomegranate
- 50 g cream
- 30 g whole walnuts
- 10 mint leaves
- 20 g rucola (rocket salad)
- 1/2 clove of garlic
- 20g grated medium mature pecorino cheese
- 1 tablespoon butter
- 3 tablespoons of tuscan virgin olive oil or the best olive oil you can buy
- Salt and ground black pepper to taste

Process - to make the filling

1 Clean and cut the chicken breasts into small pieces,  peel and chop the garlic with 5 mint leaves.
2 Lightly sauté the above in butter and cook for 3 minutes, add salt and pepper to season.
3 Pour in a blender and coarsely puree together with the walnuts and rucola.
4 Transfer 3/4 of the paste into a bowl.
5 Mix 1 beaten egg and stir in the grated cheese and refridgerate until ready for use.
6 Collect the pomegranate seeds in a bowl, lightly toss with olive oil, salt and pepper.

To make the dough:

1 Sift 500g of plain flour in a bowl.
2 Add the eggs and the saffron in another bowl and mix them together, after that pour the mix in the flour, add a pinch of salt and knead for 10 mins.
3 Let the dough stand for 30 minutes.
4 Roll and cut the dough into 1 cm thick slices.
5 Roll each slice into a 10 cm wide rectangles - if the rectangle is too thick, keep on rolling.
6 Cut the rectangle into 10 cm wide pasta-squares.
7 Place a spoon of the filling in the center of the square shaping it as a little ball.
8 Bring in the edges of the pasta-square to seal it (saccottino).

Final touch

1 Bring 4 lts of water to the boil, add salt and the remaining olive oil.
2 Slowly warm the cream, 3 spoons of boiling water and the remaining ¼ of the paste (see point 4) and add the pomegranate seeds for two minutes.
3 Boil the saccottini in water for 3 minutes.
4 Drain the saccottini with a perforated spoon, add the cream dressing and sprinkle them with the remaining mint leaves.

Bon appetite


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