60 Min.
Gesamtdauer
20 Min.
Arbeitszeit
Zutaten für Personen
Pesto Rosso
1 clove of garlic
50g ground almonds
50 g grated parmesan
10 dried tomatoes in oil
tomato oil
salt
pepper
Pesto and ricotta cream
1 small sprig of rosemary
100 g ricotta
100 ml red pesto (homemade)
Pollo al forno
100 ml white wine
100 ml cream
100 ml strained tomatoes
4 chicken fillets
salt
pepper
100 g pesto ricotta cream (homemade)
50 g green olives (seedless)
Zubereitung
Pesto Rosso
- Peel and finely dice the garlic.
- Finely grate the Parmesan.
- Finely chop the tomatoes.
- Mix the tomatoes, garlic, Parmesan and ground almonds with enough tomato oil to make a creamy, spoonable mixture.
- Season the pesto with salt and pepper to taste.
Pesto and ricotta cream
- Strip the rosemary needles from the stalk against the grain and chop finely.
- Mix the ricotta with the rosemary and red pesto until smooth.
Pollo al forno
- Season the chicken fillets on both sides with salt and pepper.
- Place the seasoned chicken fillets in an ovenproof dish.
- Spread the pesto and ricotta cream over the chicken fillets.
- Cut the olives into thin strips.
- Mix the cream with the strained tomatoes in a measuring jug and set aside.
- Pour the white wine over the chicken and bake the chicken in the oven at 150°C for 20 minutes.
- After 10 minutes, pour the tomato and cream mixture into the dish and arrange the olives on top of the fillets.
UNser TIPP
The chicken can be replaced with cod or any white-fleshed fish. Sage or thyme can also be used instead of rosemary. The pesto will keep for about 4 weeks if refrigerated in a screw-top jar and covered with oil.
