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Savory baci di dama with baked chicken breast mousse
4
30min
Sara Milletti
Delicious savory baci di dama with almond and cheese shells, filled with a creamy roast chicken and ricotta mousse. Perfect for an aperitif!
40 g grated parmesan
40 g grated pecorino
100 g almond flour
100 g 00 flour
80 g butter
2 tablespoons dry white wine
for the mousse:
100 g ricotta
100 g baked chicken breast
black pepper
salt
In a bowl, combine almond flour, all-purpose flour, parmesan, pecorino, and cubed butter. Rub together with your fingers until crumbly. Add white wine and quickly knead into a smooth dough. Roll into small balls and place them on a parchment-lined baking sheet.
Bake at 180°C (350°F) for about 18 minutes. Meanwhile, blend the roasted chicken breast with ricotta until creamy. Season with salt and pepper to taste.
Using a piping bag, pipe a bit of mousse onto the flat side of one cookie, then press another cookie on top to form a sandwich. Repeat and serve immediately.
Tagliofresco in leggerezza
Selection of ingredients, simple recipe and slowly cooked in the oven. The Chicken Breast Tagliofresco package is a light meal that is rich in protein. 1.5% fat.
