multicolored tagliatelle with fresh sauce
by
1 recipe
Chicken with broth and pan grated
ingredients
servings
2
Type 0 wheat flour
4 spoons
Chicken bites
250 oz
Bouillon cube, vegetable flavour
1 unit
Breadcrumbs
2 spoons
Onions
1 half
Extra virgin olive oil
2 spoons
Iodized salt
to taste
Pepper
to taste
second courses from Italy - Emilia-Romagna
Chicken with broth and pan grated
Chicken with broth and pan grated
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The dense broth that is created at the end of the cooking is exceptional. Due to the marriage: vegetable broth and flour
preparation
step 1
Take a frying pan, and garnish half onion cut into cubes over two tablespoons of olive oil
step 2
Meanwhile, fry the chicken nuggets. Just a few tablespoons of flour, just cover the entire surface of each bite
step 3
When the onion is golden, put the morsels in the frying pan and slowly turn them on a slow fire, so that we will have a slight baking on each side
step 4
Meanwhile, boil the water in a saucepan and melt a nut to get a nice vegetable broth
step 5
As soon as the chicken is almost cooked, raise the flame, and put all the vegetable broth. Close the pot with the lid and wait for ten minutes.
step 6
Remove the lid and when we see the almost evaporated broth, put two spoons of breadcrumbs, stir ... and after a few minutes, when the broth has become thick, you can serve. Enjoy your meal.
