Polpette con Pomarola (Chicken and Potato Croquettes with Tomato Sauce) | Idaho Potato Commission
Polpette Directions: Preheat oven to 360°F. Split chicken down the middle along the breast and spread apart slightly. Place on a baking sheet. Cover top and bottom with 3 cloves roughly chopped...
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Cooking tools:
- Oven
- Roasting pan
- Pot
- Colander
- Potato masher
- Mixing bowl
- Skillet
- Saucepan
- Baking sheet
- Cutting board
- Chef's knife
- Slotted spoon
- Spatula
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Paper towel
Ingredients
- 1 whole organic chicken (about 3 pounds)
- 5 cloves garlic, divided (3 roughly chopped and 2 finely chopped)
- 3 generous bunches fresh sage, roughly chopped
- salt
- black pepper
- drizzle of olive oil
- 5 Idaho® russet potatoes
- 4 eggs, beaten
- 100 grams Parmigiano-Reggiano, grated
- zest of ½ lemon
- 1 slice Tuscan-style bread, lightly soaked in milk
- 1 cup all-purpose flour, plus about 2 tablespoons more for frying
- As needed peanut oil for deep-frying
- 2 cups bread crumbs for frying
- ⅓ cup olive oil
- ½ carrot, roughly chopped
- ½ celery stalk, roughly chopped
- ½ red onion, roughly chopped
- 3 ½ pounds good-quality whole Italian (or Italian-style) tomatoes, peeled
- 2 cloves garlic, finely chopped
- salt, to taste
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