by Augusto Tocci

Stuff a whole raw chicken with one onion, a celery stalk, salt, pepper, bay leaf and cloves. Tie the legs and cook the chicken in broth for approximately an hour and a half until the meat is fall-off-the-bone tender. At this point, remove the meat from the carcass and keep the chicken breast on the side. Filter the broth.

In a pestle and mortar, grind the meat to fine pulp. Make a roux using fresh cream and the creamed meat. Add broth.

Add 50 gr. of butter and 50 gr. of flour. Cut the chicken breast into thin strips and add to the cream. Bring to a boil and serve on crostini.

This recipes dates back to the 1300s.

ZUPPA DEI TARLATI