Italian Meat - Poultry and Game Recipes - Crispy Quenelles (Gnochetti Croccanti) Recipe

Ingredients

• 275 g/2 1/2 cups cooked chicken

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 25 g/1/4 cup plain (all-purpose) flour

• 150 ml/2/3 cup milk

• Salt and freshly ground black pepper

• 1 egg, beaten

• 50 g/2 oz/1 cup fresh breadcrumbs

• 4 rashers (slices) bacon, rinded

• Oil

• 30 ml/2 tbsp chopped fresh parsley

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Method:

1. Put the cooked chicken through a mincer or chop briefly in a food processor.

2. Heat the butter in a saucepan and stir in the flour. Cook for 1 minute and gradually add the milk.

3. Bring to the boil, stirring all the time, until the sauce thickens. Leave to cool and season with salt and pepper.

4. Stir in the chicken, half the egg and half the breadcrumbs. Form into 8 small oval shapes with two spoons.

5. Halve each rasher of bacon and wrap 1 piece of bacon round each oval.

6. Dip each oval in the remaining egg and coat thoroughly in the remaining breadcrumbs until well-coated.

7. Heat the oil in a frying pan ( skillet) and fry (sauté) the quenelles until crisp and brown.

8. Continue cooking slowly for 3-4 minutes. Remove to a serving plate and sprinkle with the chopped parsley.