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- Sausage and Chicken Stuffed Potatoes
- (Patate Ripiene Alla Salsiccia e Pollo)
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- Ingredients:
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- 8 small potatoes, peeled
2 oz (50 grams) butter, plus extra for greasing
1 bay leaf
1 Italian sausage, skinned and crumbled
2 fl oz (50 ml) dry white wine
3 and 1/2 oz (100 grams) cooked chicken, coarsely chopped
1 fresh flat-leaf parsley sprig, chopped
3 tablespoons Parmigiano cheese, freshly grated
4 tablespoons breadcrumbs
Salt and pepper
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- Directions:
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- Cook the potatoes in salted water for about 30 minutes until just tender, then drain.
Halve lengthways and scoop out the flesh to make barquettes.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Grease an ovenproof dish with butter.
Heat halt the butter in a pan with the bay leaf, add the sausage and cook, stirring frequently, until evenly browned.
Add the wine and cook until it has evaporated, then season with salt and pepper.
Remove and discard the bay leaf and pass the sausage, cooking juices and cooked chicken through a mincer into a bowl.
Stir in the parsley and Parmigiano cheese.
Melt the remaining butter and remove from the heat.
Fill the potato barquettes with the meat mixture, place in the prepared dish, sprinkle with the breadcrumbs and melted butter and bake for about 45 minutes. Serves 4.
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- That's it!
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