Torti
Gratin de Torti au poulet façon thaï
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300g of Panzani Torti
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300ml crème fraîche
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400g of chicken cutlets
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300ml milk
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300ml Thai red curry sauce
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Salt and freshly ground pepper
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1. Slice the chicken breast.
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2. Stir the cream, milk, and Thai sauce together. Season.
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3. Make it up by alternating a layer of pasta, a layer of raw chicken cutlets, another layer of pasta, and the mixture (milk + cream + Thai sauce).
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4. Bake at 200 ° for 30 minutes.
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5. Check that it's done, and let stand about 8 to 10 minutes to allow the liquid to absorb completely.
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6. Serve and enjoy.
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