Chicken and courgette cake

Ingredients

• 1kg chicken breast
• 2 courgettes
• 100gr speck or bacon stripes (thin)
• 1 egg white
• pitted black olives
• 1 spoon of Pesto sauce
• salt and pepper

Cut the chicken breast in thin strips and then in small dices, put them in a bowl and add the olives.

Add the Pesto, the egg white, salt and pepper and mix well by hands. Prepare the courgettes, thinly cut on the long side. Cover a loaf baking pan alternating a courgette slice and bacon/speck slice. Pour the mix prepared with the chicken in the mold, press a bit and cover with other courgettes and bacon slices.

Cook in the oven at bain marie at 180°C, for 40 minutes.

Let it rest until lukewarn, turn upside-down and serve.

Two-colours roasted meat

Serve 6 people

• 1.200 g. loin of pork
• 150g. sliced bacon
• herbs – parsley, thyme,sweet majoram,sage,rosemary
• 1 shallot
• 1 glass of dry white wine
• salt, pepper, olive oil
• 1 knob of butter

Cut the meat along its length with 3/4 cuts, insert the bacon with the herbs finely chopped and mixed with salt and pepper into the gaps. Tightly tie up the meat with string or silicone lace. Brown the thinly chopped shallot with oil and butter, add the meat. Evenly brown the roast, add salt and pepper, sprinkle white wine and let it evaporate. Let the meat cook without lid for about 1 hour and a half. Leave the roast to cool down, slice it and serve with roasted potatoes.

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