Young Mkalli Cockerel Vermicelli


  • 800g of Panzani Vermicelli
  • 4 Cockerels
  • 350g of chopped onions
  • 200g Chicken giblets
  • 1 Piece of candied lemon
  • ½ lemon
  • 200g of Meslalla olives
  • 100g of slivered, toasted almonds
  • 3cl of olive oil
  • 15g Chopped parsley and coriander
  • A few herbs to garnish
  • Oil for frying
  • 2g Pepper
  • 4g of Ginger
  • 8g of Turmeric
  • 1 Cinnamon stick
  • A few saffron pistils
  • 4 cloves garlic
  • 30g of butter

Preparations steps

  • 1. Blend the candied lemon pulp with the garlic, chopped parsley and coriander, and 1/4 L of water.
  • 2. Add the pepper, ginger, cinnamon, turmeric, and saffron pistils to this mix.
  • 3. Coat the cockerels in this mixture.
  • 4. Put the cockerels in a pot, pour in 1L of water and 300g of chopped onions, and allow to cook over a medium heat for 35 mins.
  • 5. Once the cockerels are cooked, remove them and allow to reduce until you get a velvety sauce.
  • 6. Meanwhile, cook the chicken gizzard in 1/2 a lemon and the 50 g of chopped onions for around 10 mins.
  • 7. Remove from the heat, chop them into small pieces, and add them to the sauce.
  • 8. Brown the cockerels in frying oil for about 5 minutes.
  • 9. Cook the vermicelli in salted boiling water for about 10 mins, drain them, add 30 g of butter, and stir it in so that the vermicelli become coated in fat and oils.
  • 10. Arrange the sauce-covered vermicelli into a serving dish, put the cockerels in the middle and decorate using the slivered almonds and Meslalla olives.

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