For the dough
"1 2/3 cups of all-purpose flour (200g)"
"2 eggs"
"1 tablespoon of olive oil"
"1 pinch of salt"
For the filling
"2 large zucchinis, sliced into thin strips (500g)"
"350g of fresh mushrooms, sliced"
"2 tablespoons of olive oil"
"2 cloves of garlic, minced"
"1 pound boneless chicken breast, without skin or bones"
"1/2 cup of milk"
"3/4 cup of heavy cream"
"1 egg white"
"4 teaspoons of chopped parsley, 1 teaspoon of thyme, and 1/2 teaspoon of rosemary, mixed"
"1/3 cup of grated Parmesan cheese"
Salt and black pepper to taste
For cooking the dough
"2 liters of vegetable or chicken broth"
For the sauce
"2 kg of tomatoes, cut in half"
"1/3 cup of olive oil"
Salt to taste
For the dough
"1 2/3 cups of all-purpose flour (200g)"
"2 eggs"
"1 tablespoon of olive oil"
"1 pinch of salt"
For the filling
"2 large zucchinis, sliced into thin strips (500g)"
"350g of fresh mushrooms, sliced"
"2 tablespoons of olive oil"
"2 cloves of garlic, minced"
"1 pound boneless chicken breast, without skin or bones"
"1/2 cup of milk"
"3/4 cup of heavy cream"
"1 egg white"
"4 teaspoons of chopped parsley, 1 teaspoon of thyme, and 1/2 teaspoon of rosemary, mixed"
"1/3 cup of grated Parmesan cheese"
Salt and black pepper to taste
For cooking the dough
"2 liters of vegetable or chicken broth"
For the sauce
"2 kg of tomatoes, cut in half"
"1/3 cup of olive oil"
Salt to taste
On a clean surface, place the flour and make a depression in the center
Add the eggs, olive oil, and salt and mix with a fork
Then, knead until you get an elastic dough
Cover with plastic wrap and let it rest for 30 minutes
Open the dough, preferably using a pasta machine, into wide and thin strips
Cook in a large pot of boiling water, seasoned with salt
Drain, rinse in cold water, and let it dry on a clean cloth
Prepare the filling: immerse the zucchini slices in boiling water, seasoned with salt, drain, and reserve
Sauté the mushrooms in olive oil, along with garlic, to taste. Reserve
Process the chicken breast, milk, heavy cream, and egg white
Transfer to a bowl and add the herbs and Parmesan cheese
Check the seasoning
Open a clean cloth on top of the surface and cover it with plastic wrap
Arrange the dough strips on top of each other, overlapping them one by one, to form a rectangle of 37 x 39 cm
Cover with zucchini slices and spread the chicken paste over the top
Finish with a layer of sautéed mushrooms
Roll up like a roulade with the help of plastic wrap and cloth
Secure the ends with twine
Put in a large pot of boiling vegetable or chicken broth
When it starts to boil, add the rolled dough wrapped in plastic wrap and cook for 25 minutes
Remove from heat and let it cool
Make the sauce: in a baking dish, spread the tomatoes, drizzle with olive oil, and bake at 200°C (400°F) for 30 minutes, or until soft
Strain through a fine-mesh sieve to taste
Remove the cloth and plastic wrap and cut the dough into slices
Arrange them on a platter and cover with the sauce
Bake in the oven to warm up
196 calories per serving
