Il collo ripieno è una preparazione classica fiorentina.toscana direi. ma l’idea di usare le parti dell’animale come contenitore è diffusa in ogni cucina del territorio. A noi lo prepara il nostro amato macellaio in Sant’Ambrogio.utilizzando la pelle del pollo iniziando dalla pancia e non sono la parte del collo. Dentro ci sono carni bianche, mortadella ed il pistacchio rigorosamente intero.Viene cucinato bollito con gli odori classici, sedano carota e cipolla. Lo serviamo con l’immancabile salsa verde e gli altrettanto immancabili fiori di zucca fritti.In inverno sostituiti dai carciofi.
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