Topini Di Patate Con Petto Di Pollo In Brodo
Nutrition
Calories: 250.06 kcalCarbohydrates: 43.08 gProtein: 11.34 gFat: 3.09 gSaturated Fat: 1.39 gCholesterol: 4.25 mgSodium: 677.56 mgFiber: 2.61 gVitamin A: 0.6785 IUCalcium: 95.56 mgIron: 2.79 mg
Ingredients
- 1-1/4 lbs boiling potatoes but not new potatoes
- 1 whole chicken breast
- 2 extra-large egg yolks
- 1/2 cup freshly grated Parmigiano
- 5 sprigs Italian parsley leaves only
- 2-1/2 cups unbleached all-purpose flour
- Salt to taste
- Freshly ground black pepper to taste
- Freshly grated nutmeg to taste
- 6 cups chicken or meat broth preferably homemade
- Coarse-grained salt
Instructions
- Steam (do not boil) potatoes until cooked but firm. Set aside until needed.
- Heat 3 cups of cold water in a saucepan. When it reaches the boiling point, add the salt, then chicken breast, and let cook until soft (about 20 minutes).
- Meanwhile, place the egg yolks in a small bowl. Add 1/4 cup of the grated Parmigiano and mix very well with a wooden spoon. Chop the parsley fine and add to the bowl with the egg yolks and Parmigiano.
- When the chicken breast is done, transfer it from saucepan to chopping board and remove both skin and bone. Chop the meat fine and add it to the bowl with the other ingredients.
- Spread the flour on a pasta board. Peel the potatoes and pass them through a potato ricer onto the flour. Sprinkle the potatoes with salt, a little pepper, and a pinch of nutmeg, then add the contents of the small bowl to potatoes. Start incorporating flour, little by little, into the potato mixture until the dough is homogenous and firm. Knead gently for 5 or 6 minutes.
- Cut the dough into several pieces and roll each piece into a long thin roll about 1/2 inch in diameter. Cut each roll into 1-inch pieces.
- Use the dull inside of a convex hand cheese grater. Hold a 1-inch piece at the top of the grater with the middle fingers of one hand. Lightly draw the piece around in a motion that makes the cursive letter "c." The resultant shape should be the quasi-shell the Florentines think resembles "little mice," and which they prefer to the more usual gnocchi.
- Heat the broth in a stockpot; heat a large quantity of cold water in a second stockpot.
- When the water is boiling, add salt, then raise the heat and quickly drop all the topini, one by one, into the stockpot. Lightly stir the water with a wooden spoon, to keep the topini from sticking. After a few seconds, the topini will come to the surface of the water; let them cook for 1 minute more. With a strainer-skimmer, remove the topini from the stockpot to individual soup bowls. Quickly pour some hot broth over the topini in each bowl, sprinkle with some of the remaining Parmigiano, and serve immediately.