Ginger Ale non-alcoholic Cocktail, Pita Filled with Broccoli Rabe, Chicken and Grana Padano
Medium
6-8 people
30 min
Ingredients
- 1 kg broccoli rabe
- 600 g chicken breast
- 100 g Grana Padano
- 1 red onion
- 50 g flour
- 150 g Greek yoghurt
- 1 lemon
- 1 garlic clove
- extra virgin olive oil
- chilli pepper
- salt & pepper
- Ingredients for 8 pitas:
- 250 g all-purpose flour
- 250 g bread flour
- 300 g water
- 10 g brewer’s yeast
- extra virgin olive oil
- sugar
- salt
Preparation
Prepare the pitas by dissolving the yeast in a bowl with a few tablespoons of warm water and a pinch of sugar.
Add the two flours, sifted, and begin to mix, pouring in the water in a little at a time. Add a pinch of salt and continue to knead until the dough is smooth and soft; shape into a ball and set aside to rise for at least 1 hour.
Trascorso il tempo di lievitazione, dividete l’impasto in 8 palline, stendetele con un matterello su un piano infarinato fino a ottenere una sfoglia sottile e rotonda di circa 15-20 cm.
When the dough has risen, divide into 8 balls; on a floured work surface, roll out with a rolling pin into a thin, round sheet, of about 15-20 cm.
Brush the sheets with oil, arrange on a baking sheet lined with baking paper and let rise for 30-40 minutes.
Bake the pitas in a preheated oven at 200 °C for 5-10 minutes, until golden.
Prepare the filling by parboiling the broccoli rabe for a few minutes in salted water, drain well and sauté in a pan with a clove of garlic, 1 chilli pepper and a drizzle of olive oil.
.
In a bowl, mix the yoghurt with the juice of 1/2 lemon, a drizzle of olive oil, salt and pepper.
Cut the chicken into strips, dredge in flour and brown in a pan with a drizzle of olive oil, adding the lemon juice at the end. Add the grated Grana Padano, mix well and season with salt and pepper to taste.
Fill the pita with the broccoli rabe and chicken, both still warm, and top with the yoghurt and lemon dressing.
Ingredients
- 1 kiwi,
- 100 ml ginger ale,
- ice.
Preparation
Put the kiwi fruit in a blender and purée. Fill the glass with ice, add the puréed kiwi and pour in the ginger ale.
Serve garnished with slices of kiwi.
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