Chicken and prosciutto polpettini
Chicken and prosciutto polpettini
Ingredients
1kg chicken mince
100g sliced prosciutto, finely chopped
2 tbsp sundried tomatoes, finely chopped
1/2 red capsicum, finely chopped
12 sage leaves (approximately), finely chopped
100g black olives, finely chopped
ground black pepper
1 egg
enough breadcrumbs to bind (about 1/2 cup)
extra breadcrumbs and olive oil
Method
Mix all ingredients (except extra breadcrumbs and oil) well in a deep bowl. Fry a little in a pan to test for seasonings, and adjust seasonings to your liking.
Form mixture into balls, each of about 40-60 grams (about the size of a golf ball) and roll in the extra breadcrumbs.
Grease a baking tray with olive oil and roll balls around to lightly coat in oil before baking in hot oven (190C) until golden. Do not crowd them, and give them a shake while cooking to color evenly.
Serve with a fruit or tomato chutney or pickle.
Makes about 25.
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