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