Roulades of romaine lettuce with chicken and baked ricotta
Instructions
Blanch the leaves of lettuce.
Mix the chicken with the ricotta and egg whites, season the mixture with salt, pepper and pine nuts.
Spread the mixture on the lettuce leaves spread and overlap; roll to roll around a sheet of plastic wrap.
Pass the resulting roll into boiling water for a few minutes (10 minutes); firing him from the film and cut it into slices and serve with mint pesto and pine nuts.
Ingredients and dosing for 4 persons
- 200 g of chicken
- 4 leaves of lettuce salad
- 100 g of baked ricotta
- 2 egg whites
- 40 g of pine nuts
- Mint
- Olive oil
- Salt
- Pepper