Bignole to chicken ingredients
Instructions
Practiced on the cover of every bignola a hole, so that you can introduce, with a syringe for desserts, the filling.
Clean the ingredients and let them FRY in butter, with the finely chopped spring onion; as soon as you begin to take cover, color with the brandy, stirring well.
When cooked, go all through a sieve or blender, collecting the past into a bowl.
Add the Parmesan, so you have a well tied up and dry.
Bignole now filled with the mixture and arrange on a serving dish, heat resistant.
Put them in the oven for a few minutes, then serve.
Ingredients and dosing for 4 persons
- 12 salted small bignole
- 200 g of chicken ingredients
- 50 g of butter
- 1 cipollina
- 1 dram of brandy
- Little of grated parmesan cheese