Chicken breast Aubergines Tomatoes Wild mixed salad Basil to taste Oregano to taste Evo olio to taste
500 g 200 g 100 g 100 g enough enough enough
The unique fruity flavour of the PDO Nocellara Belice Olives makes them ideal for enjoying alone as a snack or to accompany cheese and cured meats. Also widely used in green salads or to flavour pasta dishes and seafood, white meat or in traditional vegetable dishes.
Cut the chicken breast into julienne, cook well in a non-stick pan, salt and pepper. Boil the aubergines in water and vinegar after having previously cut them into cubes. Place everything in a bowl and season with salt, oil and pepper, garnish with the wild mixed salad and the Nocellara del Belice Olives.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......