Baskets Of Bread Stuffed And Gratin

Preparation:

Preparation: Sear the chicken breast in a pan with a knob of butter, salt, pepper, then pass it to the mixer and mix it with the mashed potatoes; correct the mixture of salt and ground pepper, add chopped parsley and grated nutmeg, then distribute it in the sandwiches, previously deprived of a cap and almost completely emptied of the crumb. Sprinkle them with abundant grated parmesan, sprinkle them with butter and put them in the oven, already heated to 190 degrees, for about 10 minutes, to brown them. Serve them hot, accompanied by tomato sauce: the latter will be brought to the table collected in a bowl and each diner will use it to season their stuffed sandwich as desired. Suggested wine: dry rosé wine, fragrant, with good acidity (Rosé Lagrein, Rosé Colli dell'Etruria Centrale, Rosé Cannonau).