![Worms and Chicken Sticks at the Cacciatorola Worms and Chicken Sticks at the Cacciatorola](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1499005607/oosc4vthbolpa3rkcdw2.jpg)
Worms and Chicken Sticks at the Cacciatorola
second courses from Italy - Sicilia
Stuffed pork stomach
Stuffed pork stomach
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A roast ... surprise
Eggplant: peel it, cut it into desserts, combine the frying oil with 2 tablespoons of extra-virgin olive oil, heat them well to fry it, salve it lightly and make it warm
Vegetable broth: in the meantime the eggplant is clothed to prepare the broth with 1 nut or fresh vegetables
The filling: chop the parsley (keep it from 1 teaspoon), grind roughly the almonds to break the semi seasoned cheese into pieces of ham
combine everything in a bowl, add the egg. season it all with a ground black pepper grated nutmeg join the fried eggplant and stir
Thighs and Stuffing: with a sharp knife, create a pocket by turning the knife as a whole, paying attention to not buckle
widen and insert the filling inside pushing it to the bottom of the pocket created with needle thread and thread the opening
The outer dressing: finish the pocket closing operation by massaging the thigh on all sides, with 1 clove of garlic, season with 3 pints of salt and a ground black pepper
Rosette: in a frying pan with high edges, put the butter with 1 tablespoon of oil the garlic we used to massage the meat rosemary, sage, basil and parsley
place it over the thigh and flame high on the sides, be careful to turn it over to brown it, wet it with wine, bake it on both sides for 1 minute
Cooking: remove the garlic and combine the potato, onion and carrot to pour the broth, put a lid
cook for 2 hours at medium high flame during cooking, every 30 minutes with a spoon to wet it with the same cooking broth
slicing and serving hot