Cooks in: 1h 30mins
Levels: Medium
Serves: 6
List of Ingredients
- 2 of cockerels
- 10 OZ. of cow's milk ricotta
- 7 OZ. of (1 scant cup) dandelion greens, cleaned and pared
- 1/3 C. of grated Grana Padano cheese
- 2 of medium zucchini
- 2 of carrots
- 2 of spring onions
- 1 of turnip
- Butter
- Sugar
- Vegetable broth
- Extravirgin olive oil
- Salt
- Black pepper
Method
1
Bone the chickens as shown in the sequence of photographs on the side. Blanch the dandelion greens in boiling water for 2 minutes, drain them and transfer them into cold water, then wring them dry and mince them. Add the ricotta, the Grana cheese, some salt and pepper to the dandelion greens to make the stuffing.
2
Spread the stuffing on the boned chickens, roll them up, firming the ends, then tie them up by winding kitchen twine around them. Grease the rolls with oil and sprinkle with salt and pepper and bake them at 400°F for 30 minutes. Cut the vegetables into pieces or shape them into rounds.
3
Blanch the carrots and the turnip in boiling water for 1-2 minutes, then transfer them to a pan with the zucchini and spring onions; add a pat of butter, a grind of pepper, 2 tablespoons sugar and 1 ladle of broth and cook for about 15 minutes: when done, the broth should have been entirely absorbed and the vegetables will be shiny and well glazed. Remove the chickens from the oven and let them cook for 10 minutes before slicing them. Serve the chicken with the vegetables.