RomanItalian
Chicken Polpette alla Gricia
by Chef in Camicia · 306K subscribers on YouTube
Chicken meatballs with guanciale and pecorino, a twist on the classic Roman pasta dish 'gricia'. The meatballs are flavored with garlic, black pepper, and soaked bread, then fried and tossed in a creamy cacio e pepe sauce made with guanciale fat, finished with crispy guanciale on top.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 2
- Difficulty
- easy
Ingredients
10 items- GuancialeFor the meatballs (chopped) and topping (crispy strips); the rendered fat is used for the sauce.
- BreadSoaked in milk, then squeezed
- MilkFor soaking the bread
- 500 gPollo Macinato
- GarlicGrated
- SaltTo taste
- Black PepperToasted and ground, to taste
- FlourFor dredging the meatballs
- Seed OilFor frying
- Pecorino RomanoGrated, for the cacio e pepe sauce
Method
- Cut the guanciale into strips and cook in a cold pan over low heat until crispy, rendering the fat. Set aside the crispy guanciale and reserve the fat.
- Soak the bread in milk until soft. Squeeze out excess milk.
- In a bowl, combine ground chicken, grated garlic, salt, toasted and ground black pepper, and the soaked bread. Mix well.
- Chop some of the crispy guanciale and add to the meat mixture. Mix again.
- Form the meat mixture into meatballs (they can be irregular; they will be shaped when floured).
- Dredge the meatballs in flour, shaking off excess.
- Fry the meatballs in boiling seed oil until golden brown and cooked through. Drain on paper towels.
- Prepare the cacio e pepe sauce: in a pan with the reserved guanciale fat, add grated pecorino romano and a generous amount of black pepper. Use an immersion blender to emulsify into a creamy sauce.
- Return the fried meatballs to the pan with the sauce and toss gently to coat.
- Plate the meatballs, drizzle with extra sauce, and top with the reserved crispy guanciale. Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
