Chicken ragu
Instructions
Put the semolina in a bowl and mix with an egg, three tablespoons of olive oil, a pinch of salt and lots of cold water as it would to make crepes.
Now prepare the pan.
Prepare it with a little olive oil and when hot pour in with a big spoon or ladle a quarter of the mixture you have.
Turn on the other side then spadellatela.
Do the same with the other three mestolate until you get 4 discs of dough.
Now prepare the filling.
Passed to the meat grinder and meat to the robot, then iron the paper in a pan, focus rosolandola in two tablespoons of olive oil until the meat will not appear very grainy and dry.
Remove and set aside.
In the same Pan put a Brown mushrooms cut into rings and leeks into thin slices.
Should be crisp and dry.
This anointed add meat, stir well and season with a pinch of salt and half a tablespoon of paprika (sweet or spicy, you see).
Remove from heat.
Put on a plate a brik and pour about a half a quarter of the filling, creating a kind of ring at the Centre of which sguscerete a raw egg.
Fold the free part of the packages on the occupied by stuffing and close well, crushing the edges to seal with care, to avoid leaking filling when, soon after, friggerete the brik in abundant vegetable oil on both sides.
As always in these cases, dry on porous paper to catch excess oil.
Ingredients and dosing for 4 persons
- 250 g of semolina
- 1 egg
- Olive oil extra virgin
- Salt
- Water
- For the filling:
- 350 g of chopped chicken drumsticks
- 250 g of leeks (white part)
- 150 g of cultivated mushrooms
- 4 eggs
- Paprika
- Seed oil
- Olive oil
- Salt