Pasta Roll With Chicken And Zucchini

Preparation:

Preparation: For the pasta: pour the flour on the pastry board making a fountain. In the center put the eggs, a spoonful of oil, a pinch of salt. Knead working for a long time in order to obtain a firm but elastic dough. Let it rest for 30 minutes, then, using the special machine, roll it into rather thin sheets. From the sheets thus obtained, cut strips of regular dimensions which you will boil in plenty of salted water, then plunge them into a bowl full of cold water and spread them out to dry on a cloth. With the mandolin, cut the courgettes lengthwise, obtaining thin slices; blanch them in the same water used to cook the strips of pasta. Cut the mushrooms into strips and sauté them in a pan with garlic, salt and pepper. Blend the chicken breast with the milk, cream and egg white, then transfer the mixture into a bowl and season with plenty of aromatic mince, salt, pepper and Parmesan. On a dry tea towel, spread some pieces of transparent film forming a rectangle on which you will arrange the strips of dough, slightly overlapping, to obtain a rectangle like the one below. Cover it with the courgette slices, the blended chicken and the sautéed mushrooms. Wrap the dough in plastic wrap and cloth; tie and boil the roll in the vegetable broth for about 25 minutes, slice it when it is very cold, pour the tomato over it and heat it in the oven before serving.