Here's one of my last inventions. A very tasty and delicious main course with a sweet touch.
Ingredients:
-Chicken breast
-Speck (if you can't find speck you can also use Parma ham or pancetta...but speck is perfect!!!)
-Burrata (if you can't find burrata use a good buffalo mozzarella)
-Fig jam
Ingredients:
-Chicken breast
-Speck (if you can't find speck you can also use Parma ham or pancetta...but speck is perfect!!!)
-Burrata (if you can't find burrata use a good buffalo mozzarella)
-Fig jam
Average prep time: 5 min
Cooking time: 30 min
Ok here we go!!!
First of all you'll have to flatten down your chicken breast using a rolling pin or anything else hard with a round edge. Don't worry if you make some little holes in the meat...i'll tell you how to fix them later!
Now that your breast is ready, sprinkle some table salt and extra virgin olive oil over it. Grab a slice of speck and put it on the top of the chicken.
Cut the burrata in half, remove the soft inner part and spread it on top of the slice of speck you already placed on the chicken breast.
Now the sweet touch! Add just a little bit of fig jam. Just a little...you want to know how much? Well just look at what you have made so far. How does it look? How much of that sweet shiny jam do you think it needs? That's exactly the amount you'll have to put...let's start following our instinct!!!!
Your involtino is ready to be rolled: when rolled the stuffing should be completely covered by the meat.
Put the hard part of the burrata on top of the involtino. The final touch is to wrap the whole thing with another slice of speck (that's what's going to fix the holes in the meat)... now into the oven!
Pre-heat the oven (356 fahreneit or 180 celsius).Prep the oven tray with some olive oil and salt. Place the involtino in the tray and roll it in the seasonings. Cook it for about half an hour. To add some flavour pour a bit of white wine or brandy in the oven tray (not on the meat!!) after about 15 minutes.
When ready, it must look moist and the slice of speck on the outside has to be crispy.
If it does great!! If it's not crispy just cook it a little bit more...if it's black you just burnt it!!!
Wine suggestion: Chianti Chianti Chianti!!! To tell the truth i didn't have Chianti when i had the involtino so i went for Pinot Nero which was not strong enough to match the richness of this meal
Music suggestion: Tony DeSare "Baby Dream your Dream". The rich flavours in this dish are enough to highten your senses and ignite your immagination.
Buon appetito!!!
P.S.:if you want you can add some cherry tomatoes in the tray and let them cook with the involtino. Don't cut them in half but leave them whole and sprinkle them with some table salt and miosten them with the oil.
Ok here we go!!!
First of all you'll have to flatten down your chicken breast using a rolling pin or anything else hard with a round edge. Don't worry if you make some little holes in the meat...i'll tell you how to fix them later!
Now that your breast is ready, sprinkle some table salt and extra virgin olive oil over it. Grab a slice of speck and put it on the top of the chicken.
Cut the burrata in half, remove the soft inner part and spread it on top of the slice of speck you already placed on the chicken breast.
Now the sweet touch! Add just a little bit of fig jam. Just a little...you want to know how much? Well just look at what you have made so far. How does it look? How much of that sweet shiny jam do you think it needs? That's exactly the amount you'll have to put...let's start following our instinct!!!!
Your involtino is ready to be rolled: when rolled the stuffing should be completely covered by the meat.
Put the hard part of the burrata on top of the involtino. The final touch is to wrap the whole thing with another slice of speck (that's what's going to fix the holes in the meat)... now into the oven!
Pre-heat the oven (356 fahreneit or 180 celsius).Prep the oven tray with some olive oil and salt. Place the involtino in the tray and roll it in the seasonings. Cook it for about half an hour. To add some flavour pour a bit of white wine or brandy in the oven tray (not on the meat!!) after about 15 minutes.
When ready, it must look moist and the slice of speck on the outside has to be crispy.
If it does great!! If it's not crispy just cook it a little bit more...if it's black you just burnt it!!!
Wine suggestion: Chianti Chianti Chianti!!! To tell the truth i didn't have Chianti when i had the involtino so i went for Pinot Nero which was not strong enough to match the richness of this meal
Music suggestion: Tony DeSare "Baby Dream your Dream". The rich flavours in this dish are enough to highten your senses and ignite your immagination.
Buon appetito!!!
P.S.:if you want you can add some cherry tomatoes in the tray and let them cook with the involtino. Don't cut them in half but leave them whole and sprinkle them with some table salt and miosten them with the oil.
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