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Collo di pollo ripieno

(Filled chicken's neck)

This was a traditional course, more familiar than gosling's neck, of San Godenzo for the day of Berlingaccio, but it can be considered common in Mugello as well.

Ingredients: chicken's giblets, which need to be browned and chopped with a chopping knife, an egg, bread which is dipped in milk with garlic, parsley and nutmeg. Prepare the mixture and fill the boned chicken's neck, sew the bottom of the neck and bind the beak.
Boil it in broth with herbs and serve it cut in slices with vegetables in oil and in vinegar.

Text Tebaldo Lorini
Translated by Gianna Toni


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