Scalloped bigoli with chopped chicken and fried zucchini
Instructions
Prepare a vegetable broth with water, celery, carrot and onion; Cook bigoli al dente.
Meanwhile Sauté in a pan with oil and sautéed chopped onions the chopped chicken to the knife.
Combine Zucchini Flowers, Deglaze with the wine and bring the cooking sauce in 10 minutes.
Drain the vermicelli and sauté in a pan with the meat sauce.
Cut the zucchini into thin slices lengthwise and figgerle in peanut oil.
Grease with oil and sprinkle pan scratch my stencil walls, foderarle with fried Zucchini and fill the Center with vermicelli topped nest 1.
Bake in the oven for 10 minutes and serve over the tomato sauce made by baking the passed in a pan with a little oil for 8 minutes.
Ingredients and dosing for 4 persons
- 2 zucchini blossoms
- 100 g of chicken flesh
- 1 onion
- 100 g of tomato
- 20 g of breadcrumbs
- 1 costa of celery
- 1 carrot
- 10 cl of white wine
- Olive oil
- Salt
- Pepper