Brown Mushrooms stuffed with marinated Chicken in Barilla Pesto alla Genovese served with Fried Panzerotto with Provolone Cheese and Barilla Ricotta Sauce
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ENTREE                                                                                           

Recipe Name:

Funghi ripieni con Pollo marinato in Pesto alla Genovese Barilla servito con Panzerottino fritto ripieno di Provolone e Sugo alla Ricotta Barilla

SERVES 10 (2 Mushrooms & 1 Panzerotto/ea.)
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 INGREDIENTS

Brown Mushrooms stuffed with marinated Chicken in Barilla Pesto alla Genovese

20 Fresh Brown Mushrooms (more or less equal size, about 6cm diameter)

½ Glass of Dry White Wine (to be sprayed on to the Mushrooms)

1 Whole Chicken Breast (diced)

1 Jar of Barilla Pesto alla Genovese

2 Garlic Cloves

50g Extra Virgin Olive Oil

70g Finely Chopped Fresh Parsley

½ Grated Lemon Zest

Salt & Black Ground Pepper
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Fried Panzerotto with Provolone Cheese and Barilla Ricotta Sauce

400g Barilla White Flour “00”

10g of Fresh Yeast

½ Tablespoon of Extra Virgin Olive oil

½ Tablespoon of Salt

½ Tablespoon of Custer Sugar

1 Glass of warm Full Cream Milk

250g of Chopped Provolone Cheese

1 Jar of Barilla Ricotta Sauce

1,5l Canola Oil (for deep Frying)

1 Sprig of fresh Sage

Salt & Pepper

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METHOD

Brown Mushrooms stuffed with marinated Chicken in Barilla Pesto alla Genovese

  1. Carefully clean all the Mushroom caps and place them upside down without the stem on a grid ready to be baked. Sprinkle with White Wine and leave them aside
  2. Chop the stems of the Mushrooms and add them to the Chicken Breast previously finely diced. Season with Salt & Pepper. Add the Barilla Pesto alla Genovese and let marinate for 20 min.
  3. Pour the Extra Virgin Olive Oil in a frying pan on medium heat, add 1 Clove of Garlic, lightly crashed but still whole, in order to then be eliminated. When the oil is hot remove the garlic and put in the marinated diced chicken. Cook partially stirring well with a wooden spoon for about 2-3 min.
  4. Let cool down and fill the mushroom caps with a thin layer of the mixture. Sprinkle with few drops of Extra Virgin Olive Oil and bake under the grill for another 10 min. until the mushrooms are cooked. Be careful to drain the cooking liquid of the mushrooms through the grid
  5. Prepare a gremolata with the Finely Chopped Parsley, the other grated Garlic Clove and the Lemon Zest. Place two stuffed mushrooms on the plate together with 1 Panzerotto and sprinkle with the Gremolata before serving
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    Fried Panzerotto with Provolone Cheese and Barilla Ricotta Sauce
  1. Sift the Barilla White Flour “00” on a work surface. Dissolve the Fresh Yeast in warm Full Cream Milk, not boiling. On the flour add the Salt, the Sugar, the Extra Virgin Olive Oil and finally the milk with yeast. Knead until dough is soft, elastic and compact. Add more warm milk if really necessary. Let rest and rise covered with a cling wrap for about 1,5 hours. Work again the dough for a few min. and again store it to rest covered with cling wrap for another hour
  2. Meanwhile, cut the Provolone Cheese into strips and mix them with the Barilla Ricotta Sauce so that it is not too liquid. Prepare 10 balls with the dough and roll them with a rolling pin in 10 regular circles of about 11-12 cm diameter. Place in the center of each circle a tablespoon of Provolone and Ricotta Sauce filling and close the Panzerotto in a shape like a half moon, pressing well along the edge
  3. Put on fire the Canola Oil in a high frying pan or in a deep fryer. When the temperature reaches 170-180C immerse the Sprig of Sage to flavor the oil, and following carefully submerge the panzerotti for a few min. When they are golden remove from the oil, dry them well, season with a touch of Salt & Pepper and serve them hot
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Tips

  • This dish must be served hot to taste the Provolone Cheese inside the Panzerotto melted with the Ricotta Sauce.
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