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.
Fillet the cod and remove any bones if present. Cut the cod fillets into pieces and cook them with a drizzle of extra virgin olive oil, adding the lime ...
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