{"id":46319,"date":"2026-01-09T17:19:34","date_gmt":"2026-01-09T16:19:34","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=46319"},"modified":"2026-01-09T17:19:37","modified_gmt":"2026-01-09T16:19:37","slug":"ditalini-rigati-chicken-meatballs","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/ditalini-rigati-chicken-meatballs\/","title":{"rendered":"Ditalini Rigati n\u00b0 71"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"DITALINI RIGATI N\u00b0 71 con POLPETTE di POLLO\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/7mgdqGHP5yE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Rummo Ditalini Rigati N\u00b0 71<\/em><br><em>800 g chicken<\/em><br><em>1 celery<\/em><br><em>1 carrot<\/em><br><em>1 onion<\/em><br><em>1 potato<\/em><br><em>Parmigiano Reggiano rinds<\/em><br><em>2 eggs<\/em><br><em>Parmigiano Reggiano<\/em><br><em>Nutmeg<\/em><br><em>Parsley<\/em><br><em>Breadcrumbs<\/em><br><em>Black pepper<\/em><br><em>Salt<\/em><br><em>Extra virgin olive oil <\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>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.\nRemove 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.\nSieve 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\u00b0 71.\nDish out, adding a few meatballs, a little black pepper, and freshly grated Parmigiano Reggiano cheese to the Ditalini in broth. Bon appetit!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Ditalini Rigati N\u00b0 71800 g chicken1 celery1 carrot1 onion1 potatoParmigiano Reggiano rinds2 eggsParmigiano ReggianoNutmegParsleyBreadcrumbsBlack pepperSaltExtra 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, [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":46325,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[2042],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Ditalini-Rigati.jpg",700,700,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Ditalini-Rigati.jpg",700,700,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Ditalini-Rigati.jpg",700,700,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Ditalini-Rigati.jpg",700,700,false],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Ditalini-Rigati.jpg",700,700,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Ditalini-Rigati.jpg",700,700,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Ditalini-Rigati.jpg",700,700,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Ditalini Rigati N\u00b0 71800 g chicken1 celery1 carrot1 onion1 potatoParmigiano Reggiano rinds2 eggsParmigiano ReggianoNutmegParsleyBreadcrumbsBlack pepperSaltExtra 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,&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ditalini Rigati n\u00b0 71 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/ditalini-rigati-chicken-meatballs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ditalini Rigati n\u00b0 71 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Ditalini Rigati N\u00b0 71800 g chicken1 celery1 carrot1 onion1 potatoParmigiano Reggiano rinds2 eggsParmigiano ReggianoNutmegParsleyBreadcrumbsBlack pepperSaltExtra 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. 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