Milk
12/3 cups all-purpose flour
1 tablespoon olive oil
2 liters chicken broth
2 eggs
1 teaspoon salt
Filling
3/4 cup heavy cream
1/2 cup milk
1/3 cup grated Parmesan cheese
4 tablespoons chopped fresh parsley, sage, and thyme
2 tablespoons olive oil
350g sliced fresh mushrooms
2 large zucchinis, sliced lengthwise
2 cloves garlic, minced
1 chicken breast, boneless and skinless
1 egg white
To taste salt and pepper
Filling
1/3 cup olive oil
2 kg diced tomatoes
To taste salt
Milk
12/3 cups all-purpose flour
1 tablespoon olive oil
2 liters chicken broth
2 eggs
1 teaspoon salt
Filling
3/4 cup heavy cream
1/2 cup milk
1/3 cup grated Parmesan cheese
4 tablespoons chopped fresh parsley, sage, and thyme
2 tablespoons olive oil
350g sliced fresh mushrooms
2 large zucchinis, sliced lengthwise
2 cloves garlic, minced
1 chicken breast, boneless and skinless
1 egg white
To taste salt and pepper
Filling
1/3 cup olive oil
2 kg diced tomatoes
To taste salt
Milk
Combine well the flour, eggs, olive oil, and salt
Let it rest for 30 minutes
After that, open the dough into long and thin strips
Cook in boiling water with salt
Drain and arrange on a clean cloth
Filling
Soak the zucchini in boiling water with salt and drain
Sauté the mushroom in olive oil with garlic, salt, and pepper
Pulse the chicken breast, milk, heavy cream, and egg white in a processor
Add the herbs and grated Parmesan cheese
Season with salt and pepper
Line another cloth with plastic wrap and make a square with the dough strips on top of it
Cover with zucchini, chicken, and mushroom
Roll up and tie the ends
Cook in boiling water for 25 minutes
Let it cool, unroll, and slice
Molh
Bake the tomato with olive oil for 30 minutes
Pulse through a sieve and season with salt
Assemble the slices of roll on a platter, cover with sauce, and bake in the oven.
