Tag: stuffed

Stuffed turkey cannoli with ricotta pesto and pine nuts – Italian Cuisine

If you have little time available but do not want to give up a dish of "More lightness", you can opt for these fast and delicious turkey cannoli stuffed with ricotta and pine nuts. Fresh, soft and just light, ideal as a single dish or to accompany another course for a complete and balanced meal.

Ingredients for 4 people

250 g ricotta
60 g new salad
50 g pine nuts
15 leaves of fresh basil
8 slices of roasted turkey breast
Extra virgin olive oil
salt

In this recipe we used Sliced turkey breast from the Semplici line and Poni & Panorama vouchers.
Discover the other products of the brand Pam & Panorama

Method

Blend the basil leaves with pine nuts and 20 g of oil; mix the pesto made with ricotta and a pinch of salt.
Spread the mixture over the roasted turkey slices and rolled like a cannolo.
Serve immediately by completing with the salad.

Italian Cuisine recommends you to combine this recipe with another tasty dish based on tigelle, zucchini and mozzarella.

Cannoli Recipe stuffed with ricotta and chestnuts

Ingredients

200 g Ricotta
150 g Brown jam
12 pcs Cannoli ready
4 pcs Brown in syrup
Whipped Cream
Maraschino
Powdered sugar

Duration: 15 min

Level: Easy

Dose: 4 people

Put the ricotta in a bowl and add the marron jam, 2 tablespoons of whipped cream and half a glass of Maraschino.

Mix all ingredients carefully to obtain a uniform filling. Fill this with a pastry bag and distribute it among the 12 cannoli ready.

Cut the chunks into pieces and use them to garnish the two ends of each cannolo. Arrange the sweets on dessert plates or on a suitable tray, complete with a sprinkling of icing sugar and serve.

Recipe Roasted garlic chicken stuffed with squares of bread with ancient grains and sage

A classic roast chicken, with a very fragrant garlic filling, not to be feared!

Ingredients

1 pcs Free-range chicken
8 pcs bags of garlic
200 g stale bread
sage
30 g butter
Salt and pepper

Duration: 1 h 20 min

Level: Middle

Dose: 5 people

Eviscerate the chicken without opening it.

Wash it thoroughly and dry it with kitchen paper.

Crush a garlic and mix it with salt and pepper, massage the chicken with this mixture, inside and outside and fill it with pieces of bread that you have cut, the peeled garlic cloves and sage. Tie tight.

Melt the butter and sprinkle it on each part of the chicken with a brush.

Bake the chicken at 180 ° C for about 1 hour and 15 minutes in a convection oven – with the steam you do not need to turn it and it is more beautiful.

To "brown" in the oven just start the heat-ventilated cooking at 10 ° C more, for about ten minutes.

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курица в духовке