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.

Baked Tuna Loaf

Ingredients (4/6 people)

• 120 gr. tuna in olive oil
• 4 mid-sized potatoes
• 100gr. dried tomatoes in olive oil
• 1 egg
• oregano
• 2 spoons of grated parmesan cheese
• breadcrumbs
• extra virgin olive oil, salt

Boil the peeled potatoes in salted water for about 30 minutes, drain them and let them cool down.

Mix in a bowl the potatoes with a fork until well mashed, then add the dried tomatoes (cut in small pieces), some oregano, the egg, the tuna (drained from the olive oil), Parmesan cheese and a pinch of salt and stir well, adding some bread crumbs to make it more compact.

Cover with bread crumbs and put in a plum cake shaped mold, which you oiled beforehand.

Bake for 30 mins at 180°C. Serve lukewarm or cold.

Polpettone di tonno al forno

Ingredienti per 4/6 persone

• 120 gr. tonno sott'olio
• 4 patate medie
• 100 gr. pomodorini secchi sott'olio
• un uovo
• origano fresco
• 2 cucchiai parmigiano grattugiato
• pangrattato
• olio, sale

Sbucciare le patate e lessarle in acqua salata (circa 30 minuti), scolarle e lasciarle raffreddare. Tagliare a pezzettini i pomodorini, sfogliare i rametti di origano e mettere il tutto  in una ciotola con le patate ben schiacciate con la forchetta. Unire l'uovo intero, il tonno sgocciolato, il parmigiano ed un pizzico di sale. Amalgamare bene il composto ed unire la quantità di pangrattato necessaria a tenere compatto il polpettone. Spolverare con altro pangrattato e mettere in forno caldo (180°C) in una teglia unta (tipo plum cake), per 30 minuti. Servire tiepido o freddo.