Chicken tagliata with stuffed zucchini



400 gr chicken tagliata ( very small chicken pieces, tagliata is an Italian "cut" of meat)


salt and pepper

1 small glass of Port wine to flambé the meat

Stuffed zucchini

3 large zucchini to cut in half and obtain 6 stuffed zucchini

salt pepper

my own spices


250 gr fresh ricotta

12 slices of salame or smoked ham

How to procede:

Sautée the chicken tagliata with a little extra virgin olive oi, salt and pepper.

Cook it for 20 minutes slowly.

In the end, increase the temperature and flambé with Port wine.

I like port wine because it is sweet and it gives a caramelized finishing to the chicken.

Cut each zucchini into 2 parts.

Empty each one using a knife and a small spoon.

Cut in small pieces the inside of the zucchini.

Put this into a bowl, add the fresh ricotta, salt, pepper, evo and my spices.

Fill each zucchini with this mix.

Wrap it with two slices of salame.

Put the zucchini with a few drops of evo in a casserole into convection oven at 180 ° C for almost an hour

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