Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 2 | 30 minuti |
Ingredients
| 250 g | sliced chicken breast |
| 50 g | Sterilgarda ricotta |
| 150 g | radish |
| 10 g | breadcrumbs |
| 2 | cups of water |
| half a red onion | |
| 2 | cups extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Peel and slice the onion, then sauté it over low heat in a non-stick pan with a spoonful of oil.
- Wash the radicchio thoroughly, slice it finely, and add it to the onion. Cook for 5 minutes, stirring constantly.
- Turn off the heat and let the radicchio cool. Transfer it to a bowl, add the Sterilgarda ricotta, breadcrumbs, salt, and pepper, then mix well until smooth.
- Place the chicken slices on a flat surface (if necessary, beat them lightly with a meat tenderizer to make them thin).
- Place a spoonful of radicchio filling in the center of each slice, roll up, and secure with a toothpick.
- Heat a spoonful of oil in a pan and brown the rolls on all sides.
- Add two cups of water and a pinch of salt, cover with a lid and cook for about 10 minutes, turning the rolls occasionally.
- Remove the toothpicks and serve the rolls piping hot, covered with their cooking juices.
Wash 1 bunch of parsley, clean and chop finely, then break up the walnut kernels. Flatten the veal rump well into a slice after removing any fat and place ...
Social Wall