2 omelettes, prepared with 3 eggs (1,5 eggs each)
100g parmesan, chopped roughly
500g chicken breast, chopped
250g ricotta
Salt
150g ham slices
EVO
White vine
100g parmesan, chopped roughly
500g chicken breast, chopped
250g ricotta
Salt
150g ham slices
EVO
White vine
- Prepare your omelettes as you wish, they shouldn't be very thick though. (I made one with cheese-spinach and the other with cheese-sun dried tomatoes)
- Grate parmesan for 15 seconds speeding up from 2 to 9
- Put chicken in TM Bowl and mix for 20 seconds on Speed 5
- Add ricotta and salt and mix for 10 seconds on Speed 5
- You will have a soft texture. Roll out around 25x40cm on wax paper by your hands. (You can flour your hands a little if needed)
- Cover it with ham slices and then place your 2 omelettes side by side over the ham slices
- Roll it into a log shape with help of the wax paper and close the sides nicely
- Cover oven tray with wax paper. Put your chicken loaf in the tray. Drizzle with some EVO and vine. Cover the tray with aluminum foil.
- Bake it in preheated oven at 180°C for 50 minutes – 1 hour about. (After 30 minutes passed remove the aluminum foil and continue to cook without)
Buon Appetito…
The link for the original recipe is here
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