1 chicken bouillon tablet
4 cups (chis) of whole milk
1 tablespoon of butter
4 cups (chis) of wheat flour
Wheat flour for dusting the table.
Stuffing:
1 vegetable bouillon tablet
2 cups (chis) of boiling water
1 chicken breast (approximately 400g)
2 tablespoons of olive oil
1 medium-sized onion, finely chopped
2 cloves of garlic, mashed
To taste: salt and pepper
To taste: chopped parsley
6 tablespoons of ricotta cheese
1 egg white and bread crumbs for coating
1 chicken bouillon tablet
4 cups (chis) of whole milk
1 tablespoon of butter
4 cups (chis) of wheat flour
Wheat flour for dusting the table.
Stuffing:
1 vegetable bouillon tablet
2 cups (chis) of boiling water
1 chicken breast (approximately 400g)
2 tablespoons of olive oil
1 medium-sized onion, finely chopped
2 cloves of garlic, mashed
To taste: salt and pepper
To taste: chopped parsley
6 tablespoons of ricotta cheese
1 egg white and bread crumbs for coating
In a pot, put the chicken bouillon tablet dissolved in milk and butter
Let it boil
Let it simmer
On low heat, add wheat flour gradually and stir until it detaches from the bottom of the pot
Plop onto a floured surface
Wait for it to cool slightly and work the dough until it's smooth
Let it rest for 15 minutes
Stuffing:
Dissolve the vegetable bouillon tablet in boiling water, add the chicken and let it cook until tender
Let it cool and shred
In a pan, heat olive oil, sauté onion and garlic, and add the chicken
Season with salt if needed, and pepper
Let it sit for 3 minutes
Add parsley and ricotta cheese
Let it cool and stuff the fritters
Dip them in egg white and then bread crumbs
Fry them in hot oil until golden brown.
