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The Guardian - UK
The Guardian - UK
Lifestyle
Rachel Roddy

Rachel Roddy’s recipe for chicken, ricotta and lemon polpette

Chicken, ricotta and lemon polpette.
Chicken, ricotta and lemon polpette. Photograph: Kate Whitaker/The Observer

Chicken and ricotta ensure the polpette are plump and tender, the lemon zest that they are bright and lively.

Serves 4
white bread 40g, crusts cut off (weight without crusts)
milk 60ml
chicken breast 300g, minced
ricotta 150g
unwaxed lemon zest of 1
salt and black pepper
olive oil
white wine or light vegetable stock 200ml
parsley 1 tbsp, chopped

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