Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 30 minuti |
Ingredients
| 250 g | mascarpone cheese Sterilgarda |
| 500 g | chicken breast |
| q.b. | salt |
| 150 g | flaked almonds |
| 2 cm | fresh ginger root |
| extra virgin olive oil | |
| 1 tazzine | soy sauce |
| 1 mazzetti | parsley |
| q.b. | pepper |
| 2 | small spring onions |
Preparation
- Thinly slice the spring onions, grease a pan with 5 tablespoons of extra virgin olive oil and lighten the spring onions. Peel and finely grate the ginger, add it to the spring onions and brown for a few more minutes.
- Cut the chicken into small cubes, place it in a bowl and cover it with flour, stirring well until each cube is well floured.
- Add the chicken to the pan and brown well until a crust has formed on the edges, season with salt and pepper. Add the soy to the chicken, and a ladle of water, mix everything well and let it flavor for a few minutes.
- Add the Sterilgarda Mascarpone, mix until everything is well combined. In a non-stick pan, quickly toast the almonds, then add to the chicken and cook for a few minutes.
Add the mascarpone, ham and strakì to the veal slices Roll up the slices and create rolls Cook the rolls in a pan with sauteed oil and garlic Deglaze ...
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