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Ingredients (4 servings): 1 package Spaghettoni
  • 4 chicken thigh fillets (ask the butcher to leave the skin on)
  • 5 Florina peppers
  • 1 package mozzarella
  • 3 tablespoons olive oil
  • 1 shot of water
  • 1 garlic clove
  • 1 garlic clove
  • Salt
Execution: In a preheated oven, bake the peppers for about 10 minutes to 180°C, after pricking them all around with a fork. Once they are ready, place them in a bowl and cover them with cling film (plastic wrap). Once cooled, use a knife to remove the peel. Put olive oil, water, garlic and paprika in a food processor and pulse until well mixed. Our sauce is ready. Lay down a cling film on a cutting board and season the fillets with salt, repeating the same action for each fillet. Put the fillet on the cling film, spread the mozzarella slices and roll the fillet together with the cling film. Twist the edges like a candy to tighten them and once they are tight enough, tie them up. Throw the ballotines in a pot of boiling water and cook them for ten minutes. After ten minutes take them out and remove the cling film. Heat the olive oil in a small frying pan and sauté the ballotines. They need to have a golden color on the outside and be cooked thoroughly on the inside. In a large pot, cook the Spaghettoni Primo Gusto in plenty of water, according to the package instructions. Once ready, drain and mix directly with the pepper sauce. Serve topped with the chicken cut into medallions.