Nodding your head in Albania means no, and shaking your head means yes?! Very useful for future visitors…
I’m already imagining all the situations that can be misunderstood 🙂
All the typical ingredients are in my dish today, but I gave it a little twist ( I missed my potato mash)
It is based on Gjellë me Arra, which is a slow cooked recipe with chicken and a flour,egg, walnut, garlic sauce.
But I poached the chicken with a walnut, garlic and ricotta filling.
Here we go:
Boil potatoes,mash them adding finely chopped chives, some milk, a splash of olive oil and don’t forget to season.
Cut your chicken filet in a two or if you have a chunky one, in slices and cover with a mix of blended walnuts, 2 cloves of crushed garlic and 2 tbsp of ricotta. Roll them up and squeeze into cling film making a kind of sausage.
I poached them in simmering water for 15 minutes ( that was too much, they were a bit on the dry side…)
Cut a leek into chunks and steam for about 8 minutes.
And then sauce …. finally 🙂
Cut up some shallots, add a good splash of Madère wine ( ok , it’s not Albanian but I bet they use it sometimes) and some heavy cream. You can always add a tsp of Mustard which makes it a bit more tangy.
Don’t forget to sieve the sauce, you don’t want lumps in it.
Bon appetit or shall I say T’bofftë mire!