Ingredientsfor 4-5 portions: 1 kg carp fillet, 2 hot peppers, 50 g garlic, 0.5 kg tomato paste, 15 g Delikat, 15 g salt, 15 g herbs, polenta
Preparation technique: you clean and wash the carp, you dry it and fry it on a layer of salt and afterwards you pour cold water on it. Separately, you prepare the sauce: the peeled tomatoes, the sliced pepper and the spices are put to boil. When the vegetables are boiled, you add the fried fish and at the end you add smashed garlic and herbs.
Chicken breast stuffed with Ricotta
Ingredients for 4-5 portions: deboned chicken breast 0.750 kg, eggs 3, flour 0.050 kg, bread crumbs 0.250 kg, cheese Ricotta 0.400 kg, red pepper 0.100 kg, herbs 1, salt 10 g, pepper 1g, spices 10 g
Preparatory Operations:
The chicken breast is cleaned, washed and dried, then sliced and bitten with the snitzel hammer. You spice it. The eggs and the herbs are washed. You cut the herbs, you wash the red pepper and cut it in small cubes. The flour and cake sprinkle.
Preparation : the ricotta cheese, 2 eggs, parsley, salt, pepper, oregano, and red pepper – this mixture is added on top of the chicken breast slices. You fold it like an envelope, mix it with flower, egg and breadcrumbs and you fry it.
