Chicken Roll with Pasta
by Editorial Staff
An original dish made from simple products – chicken roll with pasta. Making such an interesting roll from the usual minced chicken and filling from ordinary boiled pasta is not difficult at all, but it looks very elegant and festive. Both meat and a side dish “in one bottle” – this is such an unusual look at naval pasta!
Cook: 35 mins
Servings: 5
Ingredients
- Minced chicken – 500 g
- Egg – 1 pcs.
- Semolina – 2 tbsp
- Potato starch – 1 tbsp
- Garlic – 1 clove
- Salt to taste
- Ground black pepper – to taste
- Butter (optional) – 50 g
For filling:
- Long pasta (spaghetti or bucatini) – 100 g
- Salt – 1-2 teaspoon
- Turmeric – 1 teaspoon
- Fresh parsley – 5-6 branches (15 g)
- Vegetable oil (for lubrication) – 1-2 tbsp
Directions
- Prepare foods according to the list. If desired, minced chicken can be replaced with any other to your taste – beef, pork, or even fish. If you are going to add butter to minced meat, it is best to get it out of the refrigerator in advance.
In the process, we need cling film and foil. - Prepare the minced meat for the roll. Combine minced meat and egg in a deep bowl. Add softened butter if desired. Peel the garlic, pass through a press and send to a bowl. Add semolina, starch, salt, and pepper mix thoroughly, and set aside.
- Boil pasta. Pour about 1-2 liters of water into a saucepan, add 1-2 teaspoons of salt, stir, put on maximum heat and bring to a boil. Then reduce the heat to medium, add the pasta, stir and cook, stirring occasionally, for about 5-7 minutes (refer to the instructions on the package).
Important: the pasta must remain long, so there is no need to break it. Dip them in a pot of water as they are – in a “bunch” and stir so that they do not stick together. During cooking, gradually some of the pasta in the water will soften – and all the pasta will be completely immersed in the pan, the main thing is not to forget to stir. - Drain the boiled pasta. Add turmeric and mix thoroughly to color well all pasta.
- Spread cling film on the table or cutting board. Put the spaghetti on it in an even long bunch.
- Roll the spaghetti into a foil roll. Put in the refrigerator for about 15-20 minutes, until warm.
Turn on the oven in advance and warm up to a temperature of 180 degrees. - Spread foil on a table or cutting board and grease it with vegetable oil. Put the minced meat on the foil in an even layer.
- Rinse the parsley, dry, and chop finely with a knife. Sprinkle minced meat evenly with chopped greens. Optionally, some parsley can be set aside for serving.
- Carefully remove the film from the pasta so that the “bundle” does not break up and put it on the edge of the minced meat blank.
- Starting from the side with pasta, gently lifting the foil by the edge, roll the minced meat into a not too tight roll so that the pasta is inside.
- Wrap the roll in foil and send to the oven, preheated to 180 degrees, for about 40 minutes.
- Then take the rollout of the oven and carefully remove the foil. Cut the finished chicken roll with pasta across and serve, garnish with parsley sprigs if desired.
Enjoy your meal!
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