Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 12 filetti | of sole already barbed |
| 200 g | ricotta Sterilgarda |
| q.b. | salt |
| q.b. | breadcrumbs |
| 500 g | broccoli |
| 1 | lemon |
| qb | laurel |
| qb | garlic |
| qb | extra virgin olive oil |
Preparation
- Boil the broccoli florets for 10 minutes, drain, and roughly chop with a knife.
- In a bowl, combine the Sterilgarda Ricotta, broccoli, minced garlic (without the core), grated lemon zest, a pinch of salt, and a tablespoon of extra virgin olive oil.
- Mix the contents of the bowl well, and if the mixture is too runny, add a few tablespoons of breadcrumbs.
- Season the sole fillets with salt and arrange them on a cutting board. Carefully spread the mixture over the fish fillets, but avoid overdoing it, as it might leak out during cooking.
- Form a roll for each fillet and close it with a toothpick.
- Arrange the rolls on a baking sheet with a drizzle of oil and a bay leaf. Bake at 170°C (340°F) for 20-25 minutes, remove from the oven, and serve.
Coat the previously salted chicken slices in flour, coating both sides. Take a pan and add the butter to melt and then the garlic until it turns golden. ...
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