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Cut diced prosciutto cotto and fry a little and then add the onion and the finely chopped donut. When they have hardened, add the mushrooms (also finely chopped) and then add the wine. When the wine has evaporated, add 1/2 of the tomato paste and let it boil until it thickens.
The hammers are beaten and seasoned. The filling obtained is spread over the beaten hammers and then rolled.
In a pan put a little oil the rest of the tomato paste and the glass of water and then the chicken rolls. Cover the pan with aluminum foil and bake for about an hour.