Ravjoli – Chicken Filling by Patricia Azzopardi

Ingredients:
- 2 tbsp Butter
- 1 Stick Celery, chopped
- 1 Carrot, chopped
- 1 Small Onion, chopped
- 225g/8oz Boneless Chicken Breast, cubed
- 2 tbsp Dry Sherry
- 1 Egg Yolk
- Salt and pepper
Method:
1. Heat the butter and oil in a medium sized frying pan, add the celery, carrot, and onion and sauté over a medium heat for 3-4 minutes, stirring from time to time.2. Add the chicken and continue to sauté for a further 3-4 minutes, turning from time to time, until chicken starts to brown.
3. Add the sherry and cook for 1 minute then remove from heat, transfer the mixture to a food processor and pulse to chop finely.
4. Add the egg yolk, salt and pepper and mix well. Allow to cool before using.
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