My sister didn’t like spinach, my father didn’t like mushrooms, both for their consistence and their “too intense” flavor; I tried to change them combining them with some chicken to make something different and that everyone could appreciate without preparing three different versions of a dish. Crunchy, soft and smooth are the three compactnesses one finds in this recipe.
Time of preparation
30 minutes
Servings
4
What did I use
a blender, a wooden spatula, a wooden spoon, a cutting board, a knife, two non-stick pans of medium/large size, paper towels
Ingredients
Chicken breast: about 400 gr
Frozen spinach, defrost and squeezed: about 400 gr
Mixed mushrooms: about 200 gr
Potatoes: 1 big
Salt/pepper to taste
Minced parsley as required
Eggs: 1
Ground bread: few tablespoons
Extra virgin olive oil: few spoons
How did I do
I started to cook the mushrooms in one of the pans with the peelend and cut in thin slices potato. I let them cook at slow fire for about 25 minutes with some oil.
In the meantime, I minced the spinach together with the rougly cut meat.
I kneaded the dough with the egg, salt, pepper, a part of the ground bread (as required to make the dough kneadable) and I formed the meatballs, slightly pressed with the hands.
I rolled them in the remaining ground bread and I fried in hot olive oil both sides.
I let them dry on the paper towels.
I made a cream blendind the potatoes and the mushrooms and I put two spoons of it on the dish, then I put two or three meatballs on it. I decorated with some fresh parsley and served.
Buon appetito!
