IT'S ABOUT LIFESTYLE, ITALIAN CULTURE AND PASSION FOR FOOD. EASY ITALIAN RECIPES FOR EVERYDAY MEALS. CURATED BY STEFANIA {SINCE 2008} 🌿

18 febbraio 2009

INVOLTINI DI VERZA E POLLO

Verza , verdura d’inverno è un ottimo piatto unico servito con contorno di riso bianco o anche con fette di polenta abbrustolita, cuocete la polenta versatela in uno stampo da plum-cake lasciatela indurire. Quando avrà raggiunto la consistenza desiderata, tagliatela a fette, e fatela dorare al forno o sul camino.


INVOLTINI DI VERZA E POLLO
Ingredienti:

4 foglie grosse di verza (o 8 piccole da doppiare)
300 g di petto di pollo
2 foglie tritate di verza
1 spicchio d’aglio
rosmarino
100 g di passata
brodo di pollo
prezzemolo tritato
olio extra vergine d’oliva
sale & pepe
Lavare le foglie di verza ed eliminare la parte più grossa delle costola centrale, e sbollentarle per un paio di minuti in acqua salata. Scolatele ed asciugatele un poco.
Pulire il petto di pollo e tritarlo a coltello, condirlo con prezzemolo sale e pepe e verza tritata fine, mescolare e lasciare insaporire.
Dividere il composto di pollo in quattro parti e farcire ciascuna foglia, piegatela dai lati verso l’interno e arrotolatela a formare l’involtino. Legare l’involtino con spago da cucina.
Scaldare l’olio in un tegame, con lo spicchio d’aglio schiacciato e il rametto di rosmarino, rosolare per un minuto, unire la passata di pomodori, cuocere 5 minuti a fuoco molto dolce.
Disporre gli involtini nel tegame e lasciare insaporire per qualche istante.
Bagnare con brodo di pollo caldo e lasciare prendere bollore, continuare la cottura a fuoco moderato per una ventina di minuti , girateli di tanto in tanto.

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