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