Roll of pasta with chicken and zucchini
Instructions
For the dough: put the flour on the work surface by the fountain.
In the Middle put the eggs, a tablespoon of olive oil, a pinch of salt.
Knead working a long time in order to obtain a firm but elastic dough.
Let it rest for 30 minutes, then, using a special machine, pull it in rather thin sheets.
Made from sheets so obtained regular-sized strips that lesserete in boiling salted water, then tuffatele in a bowl filled with cold water and stendetele to dry on a towel.
With the chopped courgettes in Mandolin along, obtaining of thin slices; boil them in the same water used to cook the strips of dough.
Reduce leaf and trifolateli mushrooms in a pan with garlic, salt, and pepper.
Passed to the mixer the chicken breast with milk, the cream and the egg white, then transferred the proceeds in a bowl and insaporitelo with plenty of chopped, salt, pepper and Parmesan.
On a dry cloth stretched a few pieces of plastic wrap to form a rectangle on which arranged the strips of dough a little crossed, to obtain a rectangle like below.
Cover with slices of courgette, chicken puree and sautéed mushrooms.
Wrap the dough in plastic and cloth; tied up and boil the roll in vegetable stock for 25 minutes, slice it when it is cold, pour over the tomato sauce and cook in the oven before serving.
Ingredients and dosing for 8 persons
- For the dough:
- 200 g of white flour
- 2 eggs
- Olive oil
- Salt
- For the filling and sauce:
- 500 G = = Zucchini
- 500 g of tomato sauce
- 350 g of mushrooms
- 300 g of chicken breast
- 200 g of cream
- 100 g of liquid milk
- 40 g of grated parmesan cheese
- Garlic
- Chopped aromatic (parsley, sage and rosemary)
- 1 egg whites
- 200 cl of vegetable broth
- Olive oil
- Salt
- Pepper