POACHED LET­TUCE, PRO­SCIUTTO AND CHICKEN PARCELS ON PASTA RIB­BONS

Su­maridge Pinot Noir 2008

House and Leisure Food - - FRONT PAGE -

for the chicken stuff ing

500g free-range chicken mince or chicken sausage meat re­moved from its cas­ings 1 xl free-range egg, beaten 60ml wa­ter 2–3T chopped Ital­ian pars­ley 250g fresh bread­crumbs 2 gar­lic cloves, crushed 1T olive oil salt and black pep­per

for the parcels

8 thin slices pro­sciutto leaves of 4 small cos let­tuces, left whole and rinsed 11/ 2 litres home-made

chicken broth freshly cooked

rib­bon noo­dles juice of 1 or 2 le­mons

Serves 4

Mix in­gre­di­ents to­gether and re­frig­er­ate the mix­ture for at least half an hour to firm.

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