Chicken with spinach and anari cheese in a roll

Anari is a white soft whey cheese produced from the liquid that results after the making of cheese. It resembles Ricotta in its making and texture, and since it is produced from the proteins that escape during cheese making, it is a low fat cheese, making it suitable as a cheese replacement in diets. Its sweet taste makes it suitable for breakfast, or dessert with fruit, honey or marmalade.

Its salty and aged variation is called dry anari, which is grated for use on pastas and ravioli.


1 chicken fillet per person
Spinach leaves
Anari cheese (85gr per fillet)
Mortared garlic
Ground breadcrumbs
Ground black pepper


Prepare the mixture with anari cheese as follows: mortar the anari cheese with a fork, add garlic, salt, pepper and breadcrumbs and stir the mixture until it is uniform. Cut every fillet along in 3 pieces and place on separate oiled parchment papers. Spread two leaves of spinach on top as well as 1 or 2 spoons from the mixture with anari cheese. Then using the parchment paper, wrap the meat carefully. When the roll is formed, wrap the ends as with candy. Then bake the roll in steam for 20-25 minutes.

For serving, cut the rolls in smaller pieces. They are best served with rocket salad, sundried tomato, parmesan and balsamic vinegar.

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