- Finely mince 250 g roast chicken in a blender and transfer to a bowl. Combine 2 eggs, 2 slices of bread soaked in milk, herbs (dill, thyme, marjoram), a pinch of salt and black pepper.
- Mix well until the mixture is smooth. Take a spoonful of the mixture and make meatballs. Dip them in breadcrumbs and set aside.
- To prepare the Gorgonzola Pdo sauce, heat 60 ml fresh cream in a saucepan and then add 120 g Gorgonzola Pdo. Stir until Gorgonzola Pdo has melted. Season with pepper and set aside.
- Fry the chicken meatballs in plenty of hot oil until golden brown. Drain them on frying paper and add a pinch of salt.
- Serve the meatballs hot accompanied by the Gorgonzola Pdo sauce.
Second Course, Video Recipes
DIFFICULTY
10 min
