Filling For Poultry, Pork, Sheep and Other Continuation of Previous Revenue

Filling For Poultry, Pork, Sheep and Other
Continuation of Previous Revenue

Recheio IV
Serves for everything:
½ pound ricotta ricotta
100 grs. Of black plums without the pitted stones
100 grs. Of raisins without chopped seed
100 grs. Of pineapple compote cut into cubes, without syrup
2 green apples without grated rind
2 tablespoons parsley with chopped potato
1 teaspoon salt, pepper sauce to taste
1 tablespoon chopped capers (optional)
Put the stuffed mozzarella in a bowl, add the black plums, the raisins, the pineapple, the apple, the parsley, and the capers.
Mix everything very well, until a homogeneous mass.
Then Employ where you want, as well as poultry, various meats
Also serves for pie.
Recheio V:
Filet mignon or kebab
3 to 4 boiled eggs cut into slices
1 cup diced parsley
1 cup of raisins without seeds or to taste
2 tablespoons minced capers, salt to taste
If you do not like the raisins exchange for chopped black or green olives.
Way of preparing:
Open the filet mignon, make a large blanket place the eggs cut into slices sticking in the middle of the yolks the raisins and topped chopped parsley and capers.
Close the blanket, tie with cotton string.
Seal with corn oil (fry on all sides).
Then bake for 20 minutes.
Filet is poorly stocked. Cut into thick slices.

Filling VI:

1 chicken breast cooked with carrots, celery, parsley, tomatoes, salt, pepper.
Way of preparing:
After the cooked chicken breast grind and sauté with onion, salt, parsley, chopped olives, capers.
Add 100 or 200 grams. Of creamy curd, mix thoroughly.
Serves as a filling of pies, pies, pastels and others.
Rectura VII:
For Chicken Breast or Other Ave:
4 large Aden sleeves cut into thick strips
300 grs. Sliced ​​ham
300 grs. Brazil nuts, or cashew nuts or ground 10 black plums without the core
Note:
The ham is to put out the rolls. To hold with toothpick
The broth of the meat is to put in the baking dish dissolved with water.
If you prefer you can put the ham open inside the rolls and above
The filling. It's my favorite one.

Cook the lumps of the mangoes with the broth.
Way of preparing:
Season the chicken files, let stand for half an hour, then dry well.
Open each chicken fillet, one place a thick slice of mango with 2 tablespoons of farofa (ground cashew nuts), plum coils well and wrap the ham wrapped with toothpick outside.
In separate cooking the mango lumps with half a liter of water and the broth, leave on the fire until halved, let cool well, before using.
Arrange the rolls on a baking sheet, side by side, over the cold broth of the mango.
Bring to bake in the oven weak 150 º C for 30 minutes or until blush.
Before removing from the oven put a slice of mozzarella on top of each chicken roll, leave to melt.
The remainder of the remaining mango cook, then beat the blender until it forms a thick puree.
Place the rolls on a serving tray lined with lettuce leaves, spread the mango puree, or serve on the side.

Other Suggestions:

Tuna with grated mozzarella, boiled olives chopped olives.
Braised minced meat with tomatoes, onion, olives, eggs
Calabrian sausage without sliced ​​skin, boiled eggs, tomatoes, olives, grated onion.