Chicken Al Mattone Recipe
ricotta gnudi, parsnip, celery root, kale, parmesan brodo
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Ingredients
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Main Ingredients
Method
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.
