Rolled chicken

INGREDIENTS:

• 1 whole chicken breast
• 2 slices of ham
• 3 OZ (80 gr.) Parmesan2 OZ (50 gr.) breadcrumbs
• 100 gr. spinach
• 2 eggs
• 1 sausage
• 2 tablespoons extra virgin olive oil
• 1 pinch of nutmeg
• salt
• ½ glass of white wine

Time: 15 minutes + 30/45 min. for cooking
Oven : 400 ° F

Start by boiling the spinach in a salt water.
Meanwhile, prepare a thin omelet with two eggs and then taking care to remove it from the pan.
Take the chicken breast and open it in a single slice (you can also do it from your butcher).
Add salt inside and out.
Drain spinach, squeeze and mix in a bowl with the bread crumbs and nutmeg.
Cook a sausage.

Lay the chicken breast open, put on  slices of ham, omelet, spread on a state of spinach and bread crumbs, place in the center of the sausage and roll it all.
Tied tight with a kitchen string.
Put it in a lightly greased baking pan and add the white wine.
Bake in oven at 400 ° F for 30 minutes, depending on the size of the roll.
Once cooked cut into slices with a sharp knife, making sure the filling and served on a hot serving plate. If you wish, you can heat the sauce with ½ tablespoon of flour and sprinkle the slices cut.

See the recipe in printable PDF

“Calzoncini” cooked in the oven

the stuffing

Ingredients for 10 shorts

• bread dough
• 1 mozzarella
• 2 tomatoes
• 3 slices of ham
• 3 tablespoons extra virgin olive oil
• 150 gr of parmesan cheese
• salt and oregano 

Oven at 350° F

Roll out bread dough to obtain a thin sheet.

Cut the tomatoes into small cubes and dress with oil, salt and oregano.

Also cut the mozzarella into small cubes and slices of prosciutto in half.

With a little cup (like those for fruit salad) cut 10 disks, if you prefer you can then use the shapes of ravioli (plastic ones), then put in 5 rounds a little tomato and mozzarella.

Do the same with the other 5 with ham and Parmesan cheese.

Seal them well with a fork and adding in a cup 2 tablespoons of water and oil and a brush them .

Bake for 15 minutes at 180 ° C together with a pot with water.

As soon as they crisp and golden brown you can serve!

With the scraps of dough to form rolls of type short sticks and brush with oil and salt and cook 10 minutes.

See the recipe in printable PDF

Omelette's rolls

Omelette's rolls

Ingredients for two rolls:

• 6 eggs
• 2 tablespoons potato starch
• 1 tablespoon olive oil
• 1 pinch of salt
• 5.20 OZ (150 grams) of fresh or frozen spinach
• 1 mozzarella
• 3 slices of ham
• 1.80 OZ (50 grams) of parmesan flakes

Time: 20 min

Whisk the eggs with potato starch and salt until they are foamy.
Grease a large pan and pour the mixture, when solidified turn the omelette (omelette should be thin).
Remove from skillet and place on a paper towel.
Boil the spinach in a little salted water.
Drain and let lose all the cooking water.
Fill the first omelette with slices of ham and Parmesan cheese.
Roll up tightly and wrap in plastic wrap.
Stuff the second omelette with spinach (squeezed dry) and diced mozzarella, roll and wrap tightly in plastic wrap.
Put in refrigerator for 1 hour or more.
Removed from the refrigerator and cut with a sharp knife.
Place in a serving dish and serve.

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Rolls of italian pasta

The rolls before the oven

Here is a quick recipe! Comfortable to take away even when prepared in disposable pans!

Ingredients for 20 rolls

• 10 sheets of pasta for lasagna
•  Butter for greasing the pan
• 8,80 oz (250 grams) of ham
• 14 oz (400 grams) of béchamel
• 7 oz (200 grams) grated parmesan cheese + 1,70 oz (50 g)

Crubled the ham with 7 oz  béchamel and 7 oz Parmesan.

Grease a baking tin.

Blanch for 1 minute, the pasta sheets.

Roll the preparation on a sheet of dough, roll and cut in half, so as to have two lower rolls.

Place the rolls next to each other in the baking tin.

Continue with all dough.

At the end cover with the remaining béchamel and Parmesan cheese.

Bake in the oven at 356° F for 20 min.

The same recipe can be prepared stuffed with pesto (italian sauce of crushed basil, pine nuts, garlic, cheese and olive oil served with pasta and other food) and béchamel  using the same procedure.

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Marinated cock

Ingredients:

The cock before cooking

• 1 rooster
• 2 tablespoons olive oil
• 2 pinches of salt
• 1 sprig of rosemary
• 4 leaves of sage
• 2 leaves of laurel
• 1 clove of garlic
• 1 small onion
• 1 small carrot
• dried chili powder
• 1 glass of dry white wine
• 2 or 3 slices of bacon or ham

Take a small cock, you can also use the ones that can be served "single portion" wrap it up in slices of bacon or ham and place in marinade in a bowl with the rosemary, sage, laurel, garlic, a small carrot pieces, chili.
Add 1 glass of wine and a tablespoon of olive oil.

Let marinate in refrigerator for two hours.

Take a pan with high sides or a ceramic pot that you can use above the stove.
Put in a tablespoon of oil and the onion cut into small slices. Add the salt.

When the onion begins to brown, add only the cock wrapped in bacon and brown on both sides, even after 5 minutes add the marinade. Cooking for 15 minutes then cover with a lid (*) and continue cooking for 30 minutes on low heat, turning occasionally. Then finish cooking uncovered for 10/15 minutes.

If you want to add, before putting the lid (*), the potatoes into chunks or the small round potatoes, to cook together.

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