Ingredients: Pasta – 400g fusilli gluten-free, 2 chicken legs, 8 olives and salt to taste.
Cocktail Sauce – 250ml sunflower oil, 1 egg, 1 ketchup spoon, 1 teaspoon of vinegar and salt to taste.
Preparation: Cook the chicken in a saucepan. Separately cook the fusilli al dente in boiling salted water. When the pasta is ready, drain it and put in a large bowl with the chicken cut into small pieces and the olives. Serve with mayonnaise.
Cocktail Sauce – With the mixer in a narrow container, beat the egg at room temperature with the oil. When it is creamy add the vinegar and salt.
He cooks. She tastes. 