Rustic Chicken Salad

A fresh chicken salad ideal to prepare when the heat is felt in the hot summer days and you do not want to cook.


  • 500 gr of chicken breast;
  • 4 slices of stale bread;
  • 1 medium aubergine;
  • 250 gr of escarole salad;
  • 120 gr of cherry tomatoes;
  • 80 gr of emmental;
  • breadcrumbs;
  • 1 lemon;
  • dry oregano;
  • EVO oil;
  • salt and pepper.


Preheat the oven to 180 °C.

Dice the chicken breast, then put it in the breadcrumbs flavoured with a tablespoon of oregano. Place the chicken breast in a baking sheet covered with greaseproof paper, salt, pepper, sprinkle with a drizzle of oil and bake for about 20 minutes.

Dice the bread, then put it in the oven to make it crunchy for a few minutes.

Cut the aubergine into thin slices and grill it well on both sides. Salt them and keep them aside.

Chop the salad and mix it in a salad bowl with diced Emmental, half-cut tomatoes and toast. Season with an emulsion of 3 tablespoons of oil, the juice of a lemon and a little salt.

Spread the salad on the plates, then place the chicken in the center mixed with the eggplants.

Potato Tortelli With a Touch of Mullet

These simple tortelli stuffed with potatoes scented with thyme are served with a sauce of mullet just stained with tomato, just a touch as they say Liguria. The recipe does not contain dairy products, you can also find it in the intolerant cooking section: Recipes for lactose allergy sufferers.


  • 1 egg;
  • 3 egg yolks;
  • 220 grams of flour type 0 + the one needed to roll out the dough;
  • 450 grams of potatoes;
  • 300 grams of mullet fillets;
  • 4 cherry tomatoes;
  • 1 clove of white agliovino;
  • 1 teaspoon dried thyme parsley;
  • salt and pepper.


Boil the potatoes in slightly salted boiling water.

On the pastry board, mix the flour with an egg, 2 egg yolks, 2 tablespoons of cold water and a pinch of salt.

Work the dough well with your hands until you get a soft but compact dough (about 15/20 minutes), form a ball and let it rest covered in the refrigerator.

Heat 2 tablespoons of oil in a pan, add the crushed clove of garlic and let it cook for about a minute, then remove it.

Add the mullet fillets in pieces, brown quickly, salt, pepper and fade with a little white wine. Remove from heat and keep aside.

Cool the potatoes under cold water, peel them and pass them through a potato masher, making them fall into a large bowl.

Salt a little and perfume with thyme. Add an egg yolk and mix well to obtain the filling for the tortelli.

Divide the dough into small pieces and roll it out on the floured pastry board to a thickness of about 1.1.5 mm.

Cut out some discs with a 6 cm diameter pasta dish, put a stuffing hazelnut in the centre and seal the tortelli by folding them in a crescent shape, pressing the edges well with your fingers. Continue until the ingredients are exhausted.

Boil the tortelli in plenty of salted water trying not to boil it too violently.

Drain the tortelli with the skimmer directly into the pan with the mullet and mix over high heat by adding the chopped tomatoes and chopped parsley.

Serve with a drizzle of oil and a little ground pepper.