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Spatchcock with Ricotta and Herbs

Italian.Chef's picture
  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)

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: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 582 Calories from Fat 341

% Daily Value*

Total Fat 38 g58.8%

Saturated Fat 14.7 g73.4%

Trans Fat 0 g

Cholesterol 35.3 mg11.8%

Sodium 880.1 mg36.7%

Total Carbohydrates 10 g3.2%

Dietary Fiber 1.3 g5.2%

Sugars 4.1 g

Protein 50 g99.3%

Vitamin A 17.7% Vitamin C 11.1%

Calcium 16.2% Iron 11.8%

*Based on a 2000 Calorie diet

Spatchcock With Ricotta And Herbs Recipe