How to cook stuffed chicken neck, a Tuscan recipe with nutmeg and pepolino flavored beef and pork meat filling, ingredients, preparation and cooking methods.
Ingredients for 4 people
- 2 chicken necks
- gr. 200 ground beef pulp
- gr. 100 ground pork meat
- 3 eggs
- gr. 50 grated Parmesan
- bread crumbs
- butter
- nutmeg
- pepolino or thyme
- salt and pepper
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How to make the Tuscan-style stuffed chicken neck
Clean the chicken necks by plucking them well and removing the internal bone.
Put the minced meat in a pan and brown it for a few minutes with about ½ h of butter and a little pepper.
Leave to cool, then pass everything through the meat grinder to obtain a fine and homogeneous mixture.
In a bowl add the whole eggs, parmesan, 5 tablespoons of breadcrumbs, a little nutmeg salt and pepper to the meat.
Mix well and fill the chicken necks with this mixture taking care not to make them too full.
Tie both the beak and the bottom with a noodle, peeling them with a fork and put them to boil in a pot in the broth that is already hot or in salted water and smells. Cook very slowly for approx. ½ hour.
The water must never boil otherwise the packages can break. Turn off the heat and allow to cool. Cut the necks into slices and serve them with pickles.
