Stuffed lids

Soup filled with a mixture of fried chicken breast fillets, onions, cress, peppers, pistachios and beetroot.

Ingredients:

Range for 1 lid: 1 pc of turnips 1 pc of watercress 1 pcs onions 1 pcs peppers 500 g breast steaks 1/2 tsp sage 1/2 tsp rosemary 2 tbsp

td>beetroot 2 tbsp oil 100 ml white wine 100 ml of milk 50 g of/td>

peeled pistachios parsley salt microtene foil

Procedure:

1. Cut the lid in half and hollow out the casing
2. Cut the chicken breast slices into smaller pieces and fry them in hot oil together with chopped onion, sage, rosemary and parsley, then pour wine over the meat, add salt and simmer briefly
3. Mix half of the crumbs with a little milk, add the cooled chicken mixture and mix everything for a while, add the cress, chopped pistachios, finely chopped peppers and beetroot
4. Wrap the filled lid in microtene foil or foil and put it in the fridge for a few hours
6.

Note:

Gervé – Gervé belongs to the group of curd cheeses that we eat young and which do not undergo any refinement.