200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
SulfietScaloppina with Risotto
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. The scaloppina in this Italian dish is made from chicken thigh fillet (better living 2 stars), which I gently fry until lightly crispy. I then deglaze the chicken with lemon juice and white wine. Fresh sage, along with the zest of lemon, adds a delightful flavour to the scaloppina. Accompanied by a ratatouille of tomatoes, roasted courgette, bell pepper, and aubergine, topped with fresh basil. You will also receive Italian risotto with a hint of truffle and Parmesan cheese.
Chicken thigh fillet (better living 2 stars), tomatoes, courgette, aubergine, bell pepper, cherry tomatoes, white onion, garlic, leek, carrot, celery, celeriac, lemon, fresh basil, rosemary, sage, thyme, nutmeg, oregano, thyme, rosemary, rosemary, thyme, fennel seeds, Parmesan cheese, Carnaroli rice, wheat flour, truffle oil (from summer truffle), white wine, organic vegetable stock, homemade chicken stock (contains celery), butter, truffle tapenade (from summer truffle), pepper and salt, sunflower oil.
Allergens: alcohol, gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the ratatouille and the risotto with the scaloppina (the chicken) loosely covered for 3-4 minutes.
Oven — 200°C, 15-30 minMarleen's choice
Transfer to an oven dish. Heat the ratatouille and the risotto with the scaloppina (the chicken) covered with an oven-safe plate or aluminium foil for 15-20 minutes.