Tag: Rolls

Mortadella and goat's rolls – Italian Cuisine

»Mortadella and goat's rolls


Prepare the ingredients, then cut the mortadella slices into strips about 4-5 cm high and work the goat cheese with the pepper.

Put 1 teaspoon of cheese at the beginning of each strip of mortadella and roll it up to form a roll.
Decorate the ends with the chopped pistachios.

The mortadella and goat cheese rolls are ready: serve them immediately or keep them in the fridge until they are brought to the table.

Recipe Sole rolls on quinoa patties – Italian Cuisine

Recipe Sole rolls on quinoa patties


  • 400 g fillets of sole
  • 200 g yellow date tomatoes
  • 150 g quinoa
  • 30 g breadcrumbs
  • 1 pc egg
  • 1 pc yolk
  • dill
  • fresh oregano
  • fresh coriander
  • dry white wine
  • balsamic vinegar
  • pepperoni
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of sole rolls on quinoa patties, boil the quinoa in boiling salted water for about 20 minutes. Meanwhile, cut the tomatoes and season with oil, salt and balsamic vinegar. Drain the quinoa and let it cool. Then collect it in a bowl and mix it with the egg, the yolk, a bunch of chopped herbs (dill, oregano and coriander), breadcrumbs, salt, pepper and a drizzle of oil, obtaining a soft mixture. Form 8 patties by pressing the mixture into a pastry cutter (ø 8 cm) to a thickness of about 1 cm. Cook the patties in a pan with a film of oil for about 1 minute and a half on each side. Roll the fillets of sole and stop them with wooden sticks. Brown them in a pan with a little oil for 1 minute; sprinkle with a splash of wine and cook for another 2 minutes. Serve the fish on quinoa pies, complete with the datterini. Garnish with pepper slices and leaves
of coriander.

Recipe Chicken rolls marinated in yogurt and lemon – Italian Cuisine

Recipe Chicken rolls marinated in yogurt and lemon


  • 4 pcs chicken breasts
  • 170 g a jar of Greek yogurt
  • 12 pcs yellow and orange cherry tomatoes
  • 12 pcs green olives
  • 1 pc carrot
  • 1 pcs of celery stalk
  • 1 pc spring onion with the stem
  • half a lemon
  • mint
  • parsley
  • marjoram
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of chicken rolls marinated in yogurt and lemon, clean the carrot and the celery stalk
and cut them into thin strips. Cut the pulp of the overcast along the bone first on one side, then on the other, free the bone from the meat, scraping it off with the tip of a knife; delete it. Open the pulp, place a few strips of carrot and celery on top, season with a pinch of salt and pepper and roll it to create rolls: close them with kitchen string. Collect in a small bowl the grated lemon juice and peel, half a jar of yogurt, 2 tablespoons of oil, a pinch of pepper and a few finely chopped spring onion stalk; stir in the chicken rolls and let them marinate, out of the fridge, for about 1 hour. Slice the bulb of the onion roughly, spread it over the grilling plate of the microwave and place the rolls on top with their marinade. Add salt and cook with the combined oven plus microwave at 180 ° C and 350 W for 30-35 minutes. Prepare a chopped marjoram, parsley and mint and mix it with the remaining Greek yogurt. Cut the tomatoes and olives in half and season with a little oil. Take the chicken rolls out of the oven and serve them with the olives and the cherry tomatoes, the yogurt with the herbs and another lemon peel to taste, grated or in strips.

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