Recipe "Rolls-focaccia stuffed with chicken, vegetables and pistachio":
- 400 g flour
- 2 large potatoes
- 20 g yeast
- olive oil "extra virgin"
- 350 g chicken fillets
- 2 small ripe tomatoes
- 1 small sweet pepper
- 1 clove of garlic
- 80 g peeled savory pistachio
- 1 tablespoon of "Extra virgin" olive oil
- freshly ground black pepper
Number of servings
The complexity of cooking
oven / oven
Step by step recipe for cooking
Boil the potatoes in their skins, peel and mash into a puree, add 2 tbsp. l. olive oil and 1 teaspoon of salt, mix with sifted flour.
Dissolve the yeast in 150 ml of lukewarm water and pour in the batter.
Very good knead the dough; it should be elastic and not stick to hands. If necessary, add small portions of 50 ml warm water.
Roll the dough into a ball, coat with oil and leave in a warm place for 1 hour.
Divide the risen dough for 10-12 pieces and form a round cake 1.5 cm thick.
Lightly grease them with oil, if desired, sprinkle with coarse salt and rosemary, rasstaivatsya leave for another 20 minutes.
Bake in a preheated 220 ° C oven for 20-25 minutes.
For the stuffing chicken breast cut into small strips and fry in 1 tablespoon of butter. Transfer to a plate and keep warm.
Sweet peppers cut into cubes.
Tomatoes dipped in boiling water for 1 min., Peel, chop.
Heat a frying pan in 2 tablespoons of oil with the purified and halved garlic clove.
Once garlic acquire golden color,remove it from the pan and fry on this oil until half perets.Dobavit sweet tomatoes, season with salt. Simmer on low heat to evaporate the liquid, 5-7 minutes. Season with pepper to taste.
Pistachio coarsely chop with a knife and add to the stuffing.
Mix fillet stuffed.
Rolls-focaccia warmed on the grill over the coals, cut along, but not completely, spread the stuffing (it can be as cold or heated in a package of foil on the grill).