Chicken-legs stuffed by truffle and walnuts
Barbara Benvenuti
Gluten-free
Menù Ingredients
6 boned chicken-legs of 500g each
200 g minced pork meat
100 g sausage
10 g Parmigiano Reggiano cheese
6 slices of fresh bacon of 200g. each
Spiced herbs
Prepare a mixture of minced meat, sausage, Walnut sauce, Tartufata mushroom paste, Potatoes flakes and grated Parmigiano Reggiano.
Season using salt with herbs.
Fill the chicken-legs with the mixture and roll them up in the slices of bacon.
Tie them with butcher’s string.
Decorate with fresh herbs.
Butcher’s Tip:
Add a trickle of extra virgin olive oil and cook in the oven at 180° for about 30 minutes.
Simmer with beer or white wine, if necessary.
