Chicken Al Mattone Recipe
Recipe information
Make Chicken Al Mattone in just 1h 30m. ricotta gnudi, parsnip, celery root, kale, parmesan brodo
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Chicken
Preheat the oven to 400°F (200°C). Rub the spatchcocked chicken with olive oil, salt, and black pepper. Place it skin side up on a baking sheet.
2. Roast the Chicken
Roast the chicken in the preheated oven for about 45-50 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C).
3. Make the Ricotta Gnudi
In a mixing bowl, combine ricotta cheese, flour, eggs, grated Parmesan, salt, and pepper. Mix until a dough forms. Shape into small dumplings.
4. Cook the Gnudi
Bring a pot of salted water to a boil. Gently drop in the gnudi and cook for about 4-5 minutes until they float. Remove with a slotted spoon and set aside.
5. Prepare the Brodo
In a large pot, combine chicken broth, parsnip, celery root, and kale. Bring to a simmer and cook until the vegetables are tender, about 15-20 minutes.
6. Serve
Plate the roasted chicken with a generous serving of ricotta gnudi and pour the vegetable brodo over the top. Garnish with additional grated Parmesan if desired.
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