200°C · 15-30 min
GezinsvriendelijkAllergens
Gluten
Lactose
Selderij
SulfietScaloppina with Risotto = Chicken with Risotto
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, combined with the freshness of lemon, gives a delightful flavour to the scaloppina. Accompanied by a ratatouille of cherry tomatoes, roasted courgette, bell pepper, and aubergine with fresh basil. Served with Italian risotto infused 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, lemon, fresh basil, sage, oregano, thyme and rosemary, 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 (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the ratatouille and the risotto with the scaloppina (the chicken) covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.