You are here

Spatchcock With Ricotta And Herbs

Italian.Chef's picture
Ingredients
  Spatchcocks 4 Pound, cleaned and dried (4 whole, 500 gram / 1 pound each)
  Olive oil 2 Tablespoon
  Fresh rosemary sprigs 4
  Freshly ground black pepper To Taste
For stuffing
  Ricotta cheese 5 Ounce (155 gram)
  Fontina cheese 2 Ounce, finely grated (60 gram)
  Gorgonzola cheese 2 Ounce, crumbled (60 gram)
  Mortadella slices 4 , finely chopped
  Fresh parsley 2 Tablespoon, finely chopped
  Marjoram 1 Tablespoon, finely chopped
  Sage 1 Tablespoon, finely chopped
  Butter 1 Ounce, melted (30 gram)
Directions

1. To make stuffing, place all ingredients in a bowl and mix well. Divide into four portions. Gently ease skin from breast of each bird and fill pocket with stuffing.
2. Brush birds with oil and top with a sprig of rosemary and a sprinkle of black pepper. Place on a roasting rack in a baking dish and cook at 220°C/425°F/Gas 7 for 30 minutes. Reduce heat to 180°C/350°F/Gas 4 and cook, basting with pan juices, for 20 minutes longer or until birds are tender.
3. Remove birds and set aside to keep warm. Place baking dish over a hot plate and bring juices to the boil, pour over birds and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Cheese
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
8

Rate It

Your rating: None
3.861765
Average: 3.9 (17 votes)