Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | minuti |
Ingredients
| 200 mL | bechamel Sterilgarda |
| 100 g | fresh ricotta cheese Sterilgarda |
| 200 g | chicken breast |
| 3 sheets | phyllo dough |
| 1 | onion small |
| 50 mL | white wine |
| 200 g | spinach boiled |
Preparation
- Chop the onion
- Cut the chicken into cubes
- Brown the chicken with the onion for 2 minutes and add the white wine
- Add the spinach and cook for another 10 minutes
- Add the béchamel and mix
- Add the ricotta
- Overlap the three sheets of phyllo dough and cut squares
- Form the baskets in a muffin mold
- Add the filling
- Bake in a preheated oven at 180 degrees for about 8 minutes
Remove the outer part of the asparagus and detach the toughest part of the stem. Cut the florets and divide the remaining part of the stem in two. Cook ...
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