How to cook saffron and grated pecorino green dumplings, recipe with chicken breast sauce and tomatoes to be prepared in a relatively short time.
Ingredients for 4 portions
- 1 onion
- 2 sprigs of basil
- 1 sachet of saffron
- 2 tablespoons of grated percorino
- 3 tablespoons of extra virgin olive oil
- 300 gr green dumplings
- 200 gr chicken breasts
- 300 gr ripe tomatoes
- salt
- ground pepper
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Preparation of the green saffron dumplings
Wash the chicken breasts under running water and, after drying, cut them into cubes. Peel the onion, wash and chop it, then scald the tomatoes in boiling water, to easily remove the skin that wraps them, then remove the internal seeds and the liquid contained, then pass them.
Now sauté the diced chicken in a pan with two tablespoons of oil for a few minutes, for the time necessary to lightly gild them, after having drained them, set them aside.
Use the same pan with the remaining oil to dry the onion, without however making it brown, add the tomatoes, saffron and the basil well washed and minced, mixing everything and cooking for 10 minutes on a low heat.
Add the diced chicken to the sauce, along with a pot of salt and pepper, continuing to cook for another 15 minutes, always on low heat and stirring periodically with a wooden spoon.
Meanwhile, boil plenty of water in a pot, add a spoonful of salt when it boils and throw the green dumplings to cook them, calculating the time indicated on the package, generally 8 minutes, then drain them still underdone and season with the prepared sauce and , sprinkled with grated pecorino cheese, serve them while still hot.
