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fishing


My God! What to eat tonight? The usual slice? The fish no, it's Monday and everything is closed. In the freezer there are now only a few slices of anemic chicken breast. It takes an idea, a great idea! Browse
here, browse in here ... ... and this evening we'll get it.
Tomorrow is another day.
The recipe we found on the new cookbook "recipes light" and is very tasty and summer.

Serves 4 persons:
600g chicken breast 1
fishing

1 stalk celery 1 carrot 1 onion half lemon


1 onion 2 tablespoons extra virgin olive oil + 50 g cheese

1 sprig of marjoram and salt
pepper


Chop celery, carrot and onion, put the mixture in a saucepan with 5 liters of water a few grains of salt and pepper and let sobbolire for 15 minutes.
Add the chicken breasts and cook for 20 minutes, then drain, slice them, put them in a bowl and moisten with 2-3 tablespoons of broth to which you have mixed the lemon juice,
Wash the fish, divide it in half, remove the core and cut into slices without peeling.
finely chopped spring onion and sauté in a pan with oil and a tablespoon of water, add the fish slices and cook for 3 minutes, turning a couple of times, pour into blender and blend briefly. Add the ricotta and 1 tablespoon of broth and blend until a creamy sauce.
Drain the chicken slices, arrange on a platter, season with fish sauce, and garnish with marjoram leaves, as desired, slices of peach.

Rossi