Peel the chicken and the fat.

Slightly cut the first one, cut half the length from the inside.

Combine both ingredients in a saucepan and add 4 tablespoons of extra virgin olive oil.

Light the fire low and suffer until the flame is golden.

Add the chopped tomato and the blue, mix well, put in the heat and cook the sauce for 20 minutes in half cubes and remove it once in a while. Adjust the room.

Cook the ñoquis in plenty of salted water, stir them with a medium-sized spatula and place them in the pan with the sauce.

Add the Provolone Valpadana DOP sweet to the taquitos, leave it for approximately two minutes. and add some fresh albahaca leaves.