INGREDIENTS
- Pink pepper 2 Models
- Hen breasts 5 items
- Olive oil c/n
- Queso provolone 150 g
- Crepinette
- Smoked bacon 150 g
- recent thyme c/n
- Sal
- Pepper
- Straw dads
- Papas
- Oil for frying
- Sal
- Romesco sauce:
- Roasted tomatoes with out seeds and pores and skin 130 gr
- Roasted purple pepper with out seeds and pores and skin 150 gr
- Garlic 4 roasted cloves
- Hazelnuts 60 gr
- Bread with out crust 60 gr
- Olive oil approx. 60 ml
- Sherry vinegar 30 ml approx.
- Paprika 1 credit score
- Salt 1 tsp
- floor chili 2 tsp
Felicitas visited us and introduced us a luxurious recipe.
Roast the purple pepper. Take away its burned pores and skin and seeds. Minimize the pepper into strips, in addition to the smoked bacon and provolone cheese.
We stretch the hen breasts on a board between two separators. Hit till refined and formed right into a rectangle. Fill with cheese, bell pepper, bacon, thyme, salt, pepper and olive. We roll up and shut the ends in order that the filling doesn’t escape.
We wrap with crepinette and shut the guidelines and edges nicely.
Place on a grill over medium warmth and grill gently. After 20 minutes of cooking, we flip them over and proceed cooking till they brown and the hen is completed cooking.
For the romesco, prepare dinner the tomatoes, peppers and garlic within the oven till charred and tender.
Fry the hazelnuts and peel them. Fry the bread. Course of all of the elements. Add the oil and vinegar. Season with salt, pepper, paprika and floor chili.
Do you dare to organize it?
