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Chicken rolls with radicchio

Chicken rolls with radicchio


Recipe Chicken rolls with radicchio di of 26-09-2012 [Updated on 13-02-2015]

If you want to prepare chicken rolls that do not have the usual filling, these with radicchio and taleggio are really very tasty. I like to think that maybe you are looking for a second dish for tonight's dinner and I have solved the "problem" of what to cook;) Obviously you can replace taleggio with any soft cheese such as stracchino or goat or crescenza, I I always have them all at home also because Elisa really likes cheeses and I often use them as a second course, perhaps in addition to rice with spinach or pasta with artichokes. Now I greet you and go back to work, we will read later: D

Method

How to make radicchio chicken rolls

Beat the slices of chicken breast and place a slice of raw ham on each of them

Spread a radicchio leaf and cover with small pieces of taleggio cheese

Roll it all up forming a roll

Close each roll with kitchen twine

Brown the radicchio rolls for a few minutes in a non-stick pan with a drizzle of oil, then deglaze with the wine

When this has evaporated, add a glass of hot water and a vegetable cube. Cover and cook for about 20 minutes

Remove the lid and reduce the sauce for a few more minutes

Remove the string around the rolls and serve them with a fresh radicchio salad


Radicchio rolls: Quick and tasty recipe, in many variations!

First of all wash the potatoes, cut them into squares and boil in boiling water.

Then drain and purée them with the help of a potato masher. Set aside to cool.

Separately at the same time, deprive the sausage of the casing, obtaining only the pulp, place it in a pan with 2 peeled and lightly crushed garlic cloves, 2 tablespoons of oil, 1 tablespoon of water and 1 branch of shelled and washed rosemary.

Cook over moderate heat for about 6 minutes.

Then add the previously chopped mashed potatoes:

Turn well until the mixture is perfectly homogeneous. Leave aside to cool

Obtain from your round red radicchio, 10 large and intact leaves, rinse them one by one taking care not to flake them and steam for 1 & # 8211 2 minutes or in a pot with 2 fingers of water. It is important that the time is very short.

Then drain the leaves and let them cool open and detached.

Finally add a couple of tablespoons of filling for each leaf, add 2-3 pieces of previously sliced ​​smoked cheese to the center:

Close the roll again starting from the lower part of the leaf, the white one: place it on the filling, then continue placing the lateral leaves towards the center.

Finally close by sealing the top with a toothpick that gently joins the other edges:

Then flatten with your hands, spreading the filling evenly in the leaf, arrange the shape and set aside. Make all your radicchio rolls in this way.

Finally add 1 tablespoon of oil in a non-stick pan and a clove of garlic if you like and arrange the rolls and shell the last sprig of rosemary:

Then add some pepper if you like it and cook for about 1 minute on each side. Turn them more than once so that they do not burn and do not brown too much.

Yours are ready Radicchio rolls hot:

They keep perfectly in the fridge for the following day even after cooked, just a further sauté and they are as good as freshly prepared.


Radicchio rolls

Radicchio rolls are a tasty dish, but with a reduced calorie content. They are an excellent alternative to the classic chicken breast often found in a diet. Depending on the size of the rolls, they can be served as a main course or as an aperitif, accompanied by a good red wine.

Ingrediants

  • olive oil to taste
  • 80gr. bread crumbs
  • pepper as needed.
  • 300 gr. Chicken breast
  • 1 head of radicchio
  • Salt to taste.
  • 1 egg

Preparation

1. Put the chicken in a cutter or mixer. Salt it and add a teaspoon of d & rsquooliva extra virgin olive oil.

2. Blend the chicken until it has a compact consistency. Place it in a bowl and add the l & rsquouovo, the breadcrumbs and another pinch of salt. Mix well the mixture which must be malleable but at the same time compact. Let it sit.

3. In the meantime, cut the base of the radicchio with a knife and leaf through it, being careful not to break the leaves.

4. Wash the leaves under running water and blanch them for three minutes in a pot with boiling salted water.

5. It is ready when it changes from a crunchy to a soft consistency. After the necessary time, drain the radicchio using a skimmer or spider. Place them on absorbent paper and let them drain for a few seconds.

6. Now spread the leaves on the cutting board and fill them with a generous spoonful of dough. In case the leaves are not large enough to close the bundle, you can join several leaves together.

7. Close the bundle starting from the external corners and then roll it on itself.

8. Place the roll in a roll lined with baking paper. Repeat the whole operation for each roll.

9. Once ready, bake them in a static oven for 15 minutes at 180 degrees. Add a drizzle of extra virgin olive oil before serving.

Upside down apple pie without butter or oil

1. Put the chicken in a cutter or mixer. Salt it and add a teaspoon of d & rsquooliva extra virgin olive oil.

2. Blend the chicken until it has a compact consistency. Place it in a bowl and add the l & rsquouovo, the breadcrumbs and another pinch of salt. Mix well the mixture which must be malleable but at the same time compact. Let it sit.

3. In the meantime, cut the base of the radicchio with a knife and leaf through it, being careful not to break the leaves.

4. Wash the leaves under running water and blanch them for three minutes in a pot with boiling salted water.

5. It is ready when it changes from a crunchy to a soft consistency. After the necessary time, drain the radicchio using a skimmer or spider. Place them on absorbent paper and let them drain for a few seconds.

6. Now spread the leaves on the cutting board and fill them with a generous spoonful of dough. In case the leaves are not big enough to close the bundle, you can join several leaves together.

7. Close the bundle starting from the external corners and then roll it on itself.

8. Place the roll in a roll lined with baking paper. Repeat the whole operation for each roll.

9. Once ready, bake them in a static oven for 15 minutes at 180 degrees. Add a drizzle of extra virgin olive oil before serving.

Rice and pumpkin

1. Put the chicken in a cutter or mixer. Salt it and add a teaspoon of d & rsquooliva extra virgin olive oil.

2. Blend the chicken until it has a compact consistency. Place it in a bowl and add the l & rsquouovo, the breadcrumbs and another pinch of salt. Mix well the mixture which must be malleable but at the same time compact. Let it sit.

3. Meanwhile, cut the base of the radicchio with a knife and leaf through it, being careful not to break the leaves.

4. Wash the leaves under running water and blanch them for three minutes in a pot with boiling salted water.

5. It is ready when it changes from a crunchy to a soft consistency. After the necessary time, drain the radicchio using a skimmer or spider. Place them on absorbent paper and let them drain for a few seconds.

6. Now spread the leaves on the cutting board and fill them with a generous spoonful of dough. In case the leaves are not large enough to close the bundle, you can join several leaves together.

7. Close the bundle starting from the external corners and then roll it on itself.

8. Place the roll in a roll lined with baking paper. Repeat the whole operation for each roll.

9. Once ready, bake them in a static oven for 15 minutes at 180 degrees. Add a drizzle of extra virgin olive oil before serving.

Roasted eggplant

1. Put the chicken in a cutter or mixer. Salt it and add a teaspoon of d & rsquooliva extra virgin olive oil.

2. Blend the chicken until it has a compact consistency. Place it in a bowl and add the l & rsquouovo, the breadcrumbs and another pinch of salt. Mix well the mixture which must be malleable but at the same time compact. Let it sit.

3. In the meantime, cut the base of the radicchio with a knife and leaf through it, being careful not to break the leaves.

4. Wash the leaves under running water and blanch them for three minutes in a pot with boiling salted water.

5. It is ready when it changes from a crunchy to a soft consistency. After the necessary time, drain the radicchio using a skimmer or spider. Place them on absorbent paper and let them drain for a few seconds.

6. Now spread the leaves on the cutting board and fill them with a generous spoonful of dough. In case the leaves are not big enough to close the bundle, you can join several leaves together.

7. Close the bundle starting from the outer corners and then roll it on itself.

8. Place the roll in a roll lined with baking paper. Repeat the whole operation for each roll.

9. Once ready, bake them in a static oven for 15 minutes at 180 degrees. Add a drizzle of extra virgin olive oil before serving.

Cream of peas

1. Put the chicken in a cutter or mixer. Salt it and add a teaspoon of d & rsquooliva extra virgin olive oil.

2. Blend the chicken until it has a compact consistency. Place it in a bowl and add the l & rsquouovo, the breadcrumbs and another pinch of salt. Mix well the mixture which must be malleable but at the same time compact. Let it sit.

3. Meanwhile, cut the base of the radicchio with a knife and leaf through it, being careful not to break the leaves.

4. Wash the leaves under running water and blanch them for three minutes in a pot with boiling salted water.

5. It is ready when it changes from a crunchy to a soft consistency. After the necessary time, drain the radicchio using a skimmer or spider. Place them on absorbent paper and let them drain for a few seconds.

6. Now spread the leaves on the cutting board and fill them with a generous spoonful of dough. In case the leaves are not large enough to close the bundle, you can join several leaves together.

7. Close the bundle starting from the external corners and then roll it on itself.

8. Place the roll in a roll lined with baking paper. Repeat the whole operation for each roll.

9. Once ready, bake them in a static oven for 15 minutes at 180 degrees. Add a drizzle of extra virgin olive oil before serving.

Salmon trout and courgettes

1. Put the chicken in a cutter or mixer. Salt it and add a teaspoon of d & rsquooliva extra virgin olive oil.

2. Blend the chicken until it has a compact consistency. Place it in a bowl and add the l & rsquouovo, the breadcrumbs and another pinch of salt. Mix well the mixture which must be malleable but at the same time compact. Let it sit.

3. In the meantime, cut the base of the radicchio with a knife and leaf through it, being careful not to break the leaves.

4. Wash the leaves under running water and blanch them for three minutes in a pot with boiling salted water.

5. It is ready when it changes from a crunchy to a soft consistency. After the necessary time, drain the radicchio using a skimmer or spider. Place them on absorbent paper and let them drain for a few seconds.

6. Now spread the leaves on the cutting board and fill them with a generous spoonful of dough. In case the leaves are not big enough to close the bundle, you can join several leaves together.

7. Close the bundle starting from the external corners and then roll it on itself.

8. Place the roll in a roll lined with baking paper. Repeat the whole operation for each roll.

9. Once ready, bake them in a static oven for 15 minutes at 180 degrees. Add a drizzle of extra virgin olive oil before serving.


Chicken rolls, 10 delicious recipes to do in the oven or in a pan

The chicken rolls they are the quick and appetizing solution that will allow you to bring to the table in a very short time all the taste of a genuine and always different preparation! There are so many recipes and the variations that you can prepare and you are really spoiled for choice! The chicken rolls are the perfect recipe to serve on the occasion of a Sunday lunch or a dinner with friends and with a glass of fresh beer they will be even tastier! Here then 10 delicious recipes for chicken rolls to make in the oven or in a pan!

Chicken ham and cheese rolls

Ingrediants:

- 300 gr of Very thin slices of AIA chicken breast
- 100 gr of cooked ham
- White wine
- 400 ml of vegetable broth
- 50 grams of spreadable cheese

Preparation:

Heat the vegetable broth and in the meantime, place a slice of ham on each chicken fillet and spread the cheese on it. Roll up the chicken fillets securing them with toothpicks. Put the chicken rolls in a non-stick pan in which you have heated some butter. Then add half a glass of white wine and then pour in the vegetable broth. Let it simmer for about 20 minutes. Serve hot!

Chicken rolls with zucchini

Ingrediants:

- 4 Very thin slices of AIA chicken breast
- White wine
- extra virgin olive oil
- 100 gr of cooked ham
- 1 clove of garlic
- salt
- pepper
- 1 zucchini

Preparation:

First, check the zuchini and cut it into thin slices. Then heat a plate and grill the courgette slices on both sides. Now spread the chicken slices seasoned with a pinch of salt and pepper and place a slice of grilled courgette on top. Then place a slice of baked ham and roll up the slice of chicken so as to form rolls that you will fix with toothpicks. Once all the rolls they will be ready, brown them in a non-stick pan where you have poured a drizzle of oil and a clove of garlic. Then add a glass of white wine and once cooked, serve hot!

Baked chicken rolls with raw ham and caciotta

Ingrediants:

- 4 Very thin slices of AIA chicken breast
- 4 slices of caciotta
- 4 slices of raw ham
- Extra virgin olive oil
- garlic
- 50 ml of white wine
- Origan
- thyme
- pepper
- salt

Preparation:

In a bowl pour the squoolio, a pinch of oregano and thyme, pepper, salt, two cloves of garlic and mix well. Preheat the oven a 200 & degC and in the meantime, place the chicken slices on a cutting board, cover them with a sheet of parchment paper and beat them so as to make them thinner. Brush now the slices of chicken breast with l & rsquoolio and place a piece of cheese and a slice of raw ham on top. Roll up the slice of chicken breast and stop it with a toothpick so that it creates many rolls. Line a baking tray with parchment paper, pour a drizzle of EVO oil and place your rolls on which you will pour a drizzle of white wine. Season with a pinch of pepper, oregano and bake. Cook for about 10 minutes and then serve still hot

Chicken rolls with radicchio

Ingrediants:

- 4 Very thin slices of AI chicken breast
- 50 gr of raw ham
- 100 gr of taleggio cheese
- White wine
- 1 vegetable nut
- 4 leaves of radicchio
- extra virgin olive oil

Preparation:

On each slice of chicken breast (which you will have previously beaten), arrange a slice of raw ham, a radicchio leaf and small pieces of taleggio cheese. Roll up and close each one roll with kitchen twine. In a non-stick pan, pour a drizzle of oil and brown your rolls which you will then melt with half a glass of white wine. Once the wine has evaporated, add a glass of hot water and a vegetable cube. Cover with a lid and cook for about 20 minutes. Once cooked, remove the string around and serve hot!

Eggplant parmigiana chicken rolls

That of eggplant parmigiana chicken rolls There is one yummy recipe and really simple to prepare that will make you look like a real chef with minimal effort! Perfect to enjoy with friends for dinner, but also to amaze your sweetheart on the occasion of a romantic dinner, the recipe for eggplant parmigiana chicken rolls It is a complete and delicious single dish that goes perfectly with a good glass of wine. Here is the complete recipe for eggplant parmigiana chicken rolls!

Chicken rolls with bacon and lemon

Ingrediants:

- 4 Very thin slices of AIA chicken breast
- 4 AIA slices of bacon
- half a lemon
- 00 flour
- salt
- half a glass of white wine
- pepper
- 1 cube of vegetable broth
- extra virgin olive oil

Preparation:

First brush the slices of chicken breast with lemon juice, a pinch of salt and a pinch of pepper. On each slice of chicken breast then lay a slice of bacon wrap the slices of chicken breast and stop them with a toothpick so that it forms so many rolls that you will pass in the flour. Brown the rolls in a non-stick pan together with a drizzle of extra virgin olive oil and blend them with white wine. Melt the nut in a saucepan with water and once hot add it to the rolls. Cover the pan with the lid on and let it cook for about 20 minutes. Serve and enjoy!

Chicken mushroom rolls

Ingrediants:

- 8 slices of Very thin slices of AIA chicken breast
- 50 ml of EVO oil
- 250 gr of champignon mushrooms
- 100 ml of chicken broth
- 1 clove of garlic
- thyme
- 50 ml of white wine
- 1 shallot
- salt
- pepper
- parsley

Preparation:

After cleaning them, slice the champignon mushrooms and keep them aside for a moment. In a non-stick pan, heat a drizzle of extra virgin olive oil, together with a clove of garlic, the sliced ​​mushrooms and leave to warm up for about 5 minutes adding a pinch of salt, pepper and parsley chopped. Eliminate then the clove of garlic and mix well. In a bowl, put the chopped thyme, salt and mix well and then distribute these ingredients on the chicken slices, which you will then stuff with a tablespoon of mushrooms. Roll up the rolls and secure them with a toothpick. In a non-stick pan, heat a drizzle of extra virgin olive oil, soften the chopped shallot and then place the rolls that you will brown on all sides. Deglaze with white wine and cook with the lid on for 10 minutes. Your rolls are ready to be enjoyed! Enjoy your meal!

Chicken and green beans rolls

Ingrediants:

- 8 slices of Very thin slices of AIA chicken breast
- 8 slices of raw ham
- 100 gr of green beans
- salt
- extra virgin olive oil

Preparation:

Private i green beans ends and blanch them in a pot with plenty of salted water for about 15 minutes. Then drain and let them cool to put them in a container together with a pinch of salt. Lay down the slices of chicken breast on a cutting board, season with a pinch of salt and place a handful of green beans in the center. Roll up the chicken slices and stop them with a toothpick so that it forms rolls. In a non-stick pan pour a drizzle of extra virgin olive oil and once it is hot, place the rolls and cook them on all sides. Once cooked, leave them to cool and coat them with the slices of raw ham. Put them in a baking dish rolls and cook them in a preheated oven a 180 & degC for about 15 minutes. Your rolls are ready to be served!

Milk chicken rolls

Ingrediants:

- 4 Very thin slices of AIA chicken breast
- 4 slices of eggplant
- 4 slices of caciocavallo
- 1 glass of milk
- salt
- pepper
- extra virgin olive oil
- 00 flour

Preparation:

First, grill the aubergine slices and season them with a pinch of salt. Stuff each slice of chicken breast with a slice of aubergine and a slice of cheese. Roll up the chicken breast slices and close them with toothpicks. Pass the rolls in the fairy and put them in a non-stick pan together with a drizzle of extra virgin olive oil. Now pour in the milk and cook for 10 minutes, adding the salt and parsley. Serve and enjoy. Enjoy your meal!

Curry Chicken Rolls

Ingrediants:

- 8 Very thin slices of AIA chicken breast
- 8 slices of fiordilatte mozzarella
- 100 ml of milk
- curry to taste
- 1 shallot
- salt
- pepper
- extra virgin olive oil
- 150 ml of white wine
- sage

Preparation:

Place the slices of chicken breast on a cutting board and place the slices of mortadella and a few sage leaves on top. Wrap the slices of chicken breast and close them with the help of a toothpick. Dip the rolls in the flour and set them aside for a moment. Meanwhile, chop the shallot and brown it in a pan for a few minutes, then add the rolls and brown them, taking care to turn them from time to time. Deglaze with a glass of wine and cook for about a quarter of an hour. Season with salt, pepper and then add the curry and milk. Cook for others 10 minutes and once the rolls are cooked, serve them still hot! Enjoy your meal!


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Radicchio Chicken Rolls - Recipes


What is there to say about this post.
Perhaps not much, if not to mention the usual "crazy chef" improvisation that takes over whenever I have leftovers in the refrigerator shouting "Eat me begging you."
And here appears half a bush of Chioggia radicchio from a forgotten hermetic container and a quarter of crescenza that was pulling the last ones.
I can only be proud of myself. I felt pity for these two ingredients and I made them "reborn" in these good good rolls.
Magic of the kitchen.

INGREDIENTS: 2 servings
4 slices of chicken breast
1/2 head of Chioggia radicchio (maybe even less)
70 gr of crescenza cheese
2 sprigs of rosemary
2 tablespoons of extra virgin olive oil
a drop of white wine
Salt and Pepper To Taste.

PREPARATION:
Wash the radicchio and cut it very finely. Put it in a bowl, add the crescenza, a pinch of salt and pepper to taste. Mix well to mix the ingredients.
Beat the slices of chicken breast and distribute about two tablespoons of the radicchio and crescenza filling in the center of each slice.

Roll up and close the ends well and stop each roll with two toothpicks.
Cook in a pan with oil and rosemary, turning the rolls on all sides (about 15 minutes). When they are golden brown, add a drop of white wine and cook for another 5 minutes. Lightly salt on the surface after cooking.


CHICKEN ROLLS FILLED WITH RADICCHIO AND SCAMORZA

I realized that it has been a long time since I published a second course, and therefore I recover with really tasty chicken rolls !!

INGREDIENTS FOR 2 PEOPLE:

- 4 slices of chicken breast
- 1 radicchio
- 8 slices of smoked cheese
- 1 clove of garlic
- oil
- 1/2 glass of white wine
- salt


Beat the meat to make it thinner and eliminate any parts of fat.
Wash the radicchio and cut it into strips.
In a pan, fry a clove of garlic with oil and add the radicchio, cook for about 5-10 minutes. Salt.
Prepare the rolls by placing two slices of smoked cheese and a handful of radicchio on the chicken and close well with toothpicks.
If you want you can cook the rolls in the same pan in which the radicchio was cooked, just add a drizzle of oil.
Cook the rolls on each side, then deglaze with half a glass of white wine.
Season with salt and serve.

23 comments:

Hello dear Marzia it is a real pleasure to meet you.
You also have many good recipes, like these rolls. almost almost tomorrow I try them already.
I'm glad to have you among my readers, I joined too so we can exchange recipes.
I wish you a good evening and a start of the week.
inco

the pleasure is all mine and thanks for stopping by! if you try them tell me how you found yourself !! and very aprestissimo !!


GRANDMA LUISA'S COOKING

Last night I was in a bit of a rush and for dinner I made these quick and, in my opinion, delicious chicken rolls.
I said, I was in a hurry, I had to go and see my friend, I hadn't seen her for a month and I was no longer in my skin, I had a thousand things to tell her and above all I wanted to listen to the thousand things she had to tell me.
The beauty of friendship, the real one, is just that, you can afford to spend a long time without seeing each other, so when you meet everything is exactly as we left it!


INGREDIANTS
3 slices of chicken breast
6 radicchio leaves (only the red part)
Extra virgin olive oil
White wine for blending
salt
pepper

I beat the slices of chicken breast to make them thin, I put two leaves of radicchio on each slice, without the white and duretta part, I rolled and stopped the roll with a toothpick.
I heated a drizzle of oil in the wok, seared the rolls on all sides and blended with the white wine.
Once the wine has evaporated, I salted and peppered, I put the lid on to allow the heat to reach the heart of the roll and I let it cook for 5/6 minutes, turning the rolls once.

29 comments:

How good are the chicken rolls. then with the radicchio I imagine the goodness.
You know it's true, the beauty of friendship is precisely the possibility of always starting over from the same point in which it was finished.
A kiss dear Mariangela

Good morning dear Mariangela!
The rolls with radicchio are appetizing. the bitterness of this must go very well with the flavor of the chicken, right?
I wish you a good day and a good Immaculate Conception, above all)!
Hello

well this is true friendship !! And how good these rolls, fast and full of taste. a big big hug and a caress to whoever you know

A really tasty idea these rolls with radicchio, Good luck to you too for the contest. A hug Daniela.

Hi Mari, how good these rolls are, you made me hungry. a hug

@Renata: a super hug dearest :-)

@Emanuela: there is just divinely! Happy Immaculate Conception to you too sweetheart! A kiss

@Stefania: Milo returns your caress with a wagging tail and I return your hug with a super hug :-)

@ Daniela: thanks dear! A big kiss

@ Batù: kisses and hugs dear :-)

good luck for the contest. how nice and quick this recipe solves dinner. interesting and to be replicated!

@ Arthur: thank you dear! try them the rolls are quick and tasty !!

chicken is my favorite meat and in this version it has to be very good and flavorful. )

Mariangela are delicious! I really like the chicken rolls and the pairing with the radicchio is super!
A big kiss

nice recipe, simple and tasty, my children would love it :-)

@ Glo: I confirm, it's really good !!

@ Giovanna: thank you dear! A hug :-)

@Housewives: really ?? try to make them to him I would be very happy! A big kiss dear

these rolls are an idea, only that as a greedy lost as I am I would have also put some cheese inside, but. yours are certainly lighter.
kisses

Hi Mariangela, nice idea the & quotradicchioso & quot; roll, it will be the right time that I can serve some vegetables at & quotello & quot, happy party :-)

You are absolutely right about friendship. Sometimes we feel it every day, sometimes sometimes but the feeling is always the same :)
Anyway congratulations on the chicken rolls, I want to try it once too.
By the way, radicchio mania persists ?? :) :) :)

@Marisa: you're right, the stringy cheese inside would be very good, this time I wanted to stay a little light. (or at that moment I didn't have it at home otherwise they would have been full of it !!) A big kiss dear!

@ Libera: I did not even show my guinea pig, to make him eat the vegetables I have to chop them so that you do not see them !!

@Elvira: radicchio is so good that in a while I eat it for breakfast too !!
The creature is fine, it grows and multiplies, in a while I begin to use it !! A kiss :-)

It is true that true friends are the ones who even after a long time not seeing you always welcome you with affection and time disappears! your rolls are a real goodness :-) kisses

@ Ombretta: and it really is! Thank you little star :-)

these rolls look very inviting good day compliments

Mariangela, how beautiful.
Fast, but certainly very tasty, I can copy right?
Big kisses

Dearest I answer you here because otherwise you risk losing the answer :)
However, as far as I'm concerned, I think there are no problems, just be careful that:
1. Il cioccolato che farai fondere non contiene glutine (guarda negli ingredienti)
2. sul piano di lavoro non ci siano residui di farina o briciole e affini.
3. le formine siano pulite

Per il resto vai tranquilla. Alla fine é cioccolato, per cui se alla base parti pulita va benissimo. Non usare mestoli, cucchiai, forchette ecc. che hai utilizzato per farine di vario genere.
Se ti dovessero servire altre info non esitare a contattarmi carissima :)

Ciao Mariangela, mi stuzzica la tua ricetta e anche il contest, il radicchio mi piace molto, ora vado a sbirciare. Bacioni buona festa

Che splendido effetto cromatico con il radicchio, gustosissimi, brava Mariangela.

Ottimi, mai provati, è arrivato però il momento di farlo, segno la ricetta, un abbraccio SILVIA

Ma guarda un po' che ricetta, grazie perchè ho già che cosa preparare per stasera, mio marito apprezzerà sicuramente. D
Un abbraccio
Elsa


Come preparare: Bocconcini di pollo al radicchio e gorgonzola

Per preparare la ricetta dei bocconcini di pollo al radicchio e gorgonzola iniziate a tostare i pinoli fino a doratura, sul fondo di una padella antiaderente, facendo attenzione a non bruciarli. Spegnete e tenete da parte. Pulite il radicchio rimuovendo il peduncolo, sfogliatelo e sciacquatelo sotto l'acqua corrente. Quindi rimuovete con un coltellino la parte più spessa della costa centrale di ogni foglia. Tenete da parte. Eliminate la crosta dal gorgonzola e tagliatelo in modo da realizzare dei bastoncini piccini e sottili.

Stendete le fette di pollo su un tagliere e posizionatevi una foglia di radicchio per il lungo. Poi sistemate alla base un bastoncino di gorgonzola. Richiudete prima i bordi laterali di ogni fetta in modo da evitare la fuoriuscita del ripieno e poi avvolgete i singoli bocconcini partendo proprio dal bastoncino di gorgonzola. Fermateli con uno stecchino.

Passate i bocconcini in un piatto con la farina in modo che ne restino ricoperti, eliminando quella in eccesso. Poi scaldate una generosa noce di burro in una padella antiaderente e fatevi rosolare i bocconcini girandoli su tutti i lati. Sfumate con metà del vino bianco. Salate, pepate, aggiungete una grattata di noce moscata e ½ bicchiere scarso di acqua. Abbassate la fiamma, coprite con un coperchio e proseguite la cottura per una decina di minuti. Quindi scoprite e fate asciugare (ma non seccare).

Togliete i bocconcini dalla padella e teneteli in caldo – preferibilmente in un foglio di alluminio – mentre deglassate il fondo di cottura con il vino restante e lo lasciate restringere.

Sistemate i bocconcini di pollo al radicchio e gorgonzola in un piatto da portata, completate con il sughetto ottenuto e i pinoli tostati e servite.


Involtini di petto di pollo al vino

Preparate un battuto con la pancetta,il parmigiano e il prezzemolo.

Battete le fettine di petto di pollo con un batticarne ed insaporitele di sale. Adagiate su ogni fettina un cucchiaio del battuto appena realizzato.

Arrotolate la fettina su se stessa e fermatela con uno stuzzicadenti.

In una padella fate rosolare leggermente lo scalogno tritato con l'olio, poi adagiatevi gli involtini di pollo precedentemente infarinati.

Lasciate rosolare su tutti i lati e sfumate con il vino bianco.

Lasciate cuocere il tutto a fiamma dolce fino a quando il fondo di cottura non sia diventato cremoso.


Video: Radicchio con prosciutto Radicchio mit Schinken Kochvideos Radicchio Rezepte Villa Martha Kochschule