Chicken with mint
Instructions
Blanch the onions cut in water, vinegar and sugar.
Divide the cock and are stuffed with Parmesan and fresh mint leaves, salt and pepper, then close it like a roulade and tie with twine.
Bring it to cook in a pan with oil.
Blanch the leaves of mint, cool them down in cold water and blend with oil, to get some sort of pesto.
Serve with lettuce leaves to bed without sauce, sweet and sour onion, il galletto filleted and mint pesto.
Drizzle the whole thing.
Ingredients and dosing for 4 persons
- 2 = = G
- Mint
- 1 red onion
- 50 g of sugar
- 10 cl of white wine vinegar
- 100 g of grana
- 20 cl of olive oil extra virgin
- Olive oil
- Salt
- Pepper