How to make Pollo Ripieno

Why cooks start here

Pollo Ripieno is cooked the way Emilia-Romagna cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Pollo Ripieno from Emilia-Romagna is a celebration of straightforward Italian home cooking, where ingredients speak for themselves. This dish is a staple of family tables, often gracing Sunday lunches or festive occasions. The recipe reflects a no-nonsense approach, with a focus on quality ingredients like good olive oil and sea salt judged by hand, embodying the region's culinary pragmatism. Each bite of Pollo Ripieno should offer a harmonious blend of tender chicken and a savory stuffing made from ground pork, mortadella, and Parmigiano-Reggiano. The richness of the meat is complemented by the slight nuttiness of the cheese, all tied together with the lushness of olive oil. It's a dish that invites you to savor the essence of Italian comfort food, one forkful at a time.