Green imbutini with chicken ragù

  Luca Tommasi


  • 150 g green nettle imbutini
  • 250 g chicken breast
  • 5-6 tomatoes
  • Grated pecorino cheese
  • Half an onion
  • 1 carrot
  • 1 stick of celery
  • Olive oil
  • Half a glass of red or white wine
  • Salt
  • Pepper Rosemary


Take a wide-bottomed frying pan and drizzle a generous dose of olive oil into it.
Add the chopped onion and let it sauté over a low flame.

Fine-chop the carrot and celery stick.

Add the chopped carrot and celery to the chopped onion and fry on a low flame for about ten minutes.

Cut the chicken into small cubes.

Add the chicken to the stir-fried mix and pan-fry it for a couple of minutes until the chicken turns completely white.

Add the red wine and mix it in.
When the alcohol has evaporated, add the fresh  tomato (peeled and chopped).
If you prefer, use peeled tomatoes or tomato passata.

Add salt and cook for about 5 minutes.
Once cooked, sprinkle some pepper and fresh chopped rosemary.

Using a large saucepan, cook the imbutini in boiling salted water as per the instructions on the package. Drain them al dente and add them to the chicken ragù.
To complete, add a handful of grated cheese (we recommend pecorino!).

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