A traditional, home-style taste, complete but with a lightness and a balanced amount of protein of the white-meat chicken and turkey. This elegant-looking dish is a perfect main course for anyone fond of meatloaf; this new, modern, balanced version is a pleasure to eat with seasonal vegetables, salad or legumes.
IN THE OVEN: 70 minutes
Add a little oil and half a cup of water or white wine to a baking dish; bake the BonRoll in the 180° oven for 70 minutes, covering it for the first 70 minutes.
IN A FRYING PAN: 90 minutes
Heat the pan and add a little oil or butter and a cup of water or white wine; set the BonRoll in the pan and cook over low heat for 90 minutes.
For faster cooking SLICED, IN A FRYING PAN:
Slice the BonRoll about 2 cm thick. Brown for 1 minute in a non-stick pan with a little butter.
Add 1/2 cup of white wine and cook for 15 minutes on low heat, covered, turning often.
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