cappellacci BURRITO Ingredients For the dough: 100 gr
flour 1 egg water
salt For the filling 1
mozzarella burrata "
dried tomatoes, beans, tomatoes
" coral "
snow peas or black olives
basil oil, salt and pepper
We have a dried tomatoes soaked in water, leaving two aside. Mix the flour with
water, salt and egg.
Roll out the dough and form rectangles with a zigzag edge.
Cut the butter and the "seasoned" in a bowl with olive oil, black olives, salt, basil and pepper.
Boil water and boil the snow peas that, once cooked, cut into small pieces.
squares of pasta stuffed with seasoned burrata and close.
To close: first a triangle and then close the two opposite sides, as a sauce.
In a pan put oil, garlic, stagliuzzati dried tomatoes, basil, snow peas, tomatoes and cook over low heat. Skip the hats in the sauce.
prepare the dish garnished with a little 'butter on adage that a julienne of sun-dried tomatoes (which we had set aside at the beginning), a leaf of basil and olive, to bring up the filling.
chicken on a bed of turnip tops Ingredients:
Free-range chicken (with skin yellow)
Turnip greens
Salvia
Rosemary Garlic Oil
cook in a pan with oil, 'garlic, sage and rosemary.
Add the chicken, without removing the skin.
Meanwhile, blanch the broccoli in salted water. We have
turnip greens in the blender for 30 seconds and then add the sauce in the pot.
Once golden, cut the chicken into small pieces and placed inside a mold round baking.
laying it down in the pot, above the green sauce, garnished with sage. Enjoy
