INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Ditalini Rigati N° 71
800 g chicken
1 celery
1 carrot
1 onion
1 potato
Parmigiano Reggiano rinds
2 eggs
Parmigiano Reggiano
Nutmeg
Parsley
Breadcrumbs
Black pepper
Salt
Extra virgin olive oil
DIRECTIONS
In a pot with a drizzle of oil, brown the halved onions with their skins on and sear the chicken on all sides. Add the carrot, halved potato, celery, and Parmigiano Reggiano rinds and cover with water. Simmer for an hour, skimming occasionally. Remove the chicken, remove the skin and entrails, and blend the meat with the potato using a hand blender. Add a little broth if necessary. In a bowl, mix the chicken with two eggs, freshly grated Parmigiano Reggiano, a little nutmeg, salt, and breadcrumbs. Shape the meatballs, moistening your hands to help. Sieve the broth to remove any impurities, bring to a boil, and then add the meatballs. When they float to the surface, remove them from the pot and keep them warm with a little broth. In the same pot, add a little salt and cook the Ditalini Rigati N° 71. Dish out, adding a few meatballs, a little black pepper, and freshly grated Parmigiano Reggiano cheese to the Ditalini in broth. Bon appetit!