Chicken Rolls with Prosciutto and Fontina - Involtini di Pollo

Ingredients

6 boneless, skinless chicken breast halves, pounded 1⁄8" thick

Salt and freshly ground black pepper,
 to taste
6 slices Fontina cheese                                                                  

6 thin slices prosciutto
6 tbsp. unsalted butter
1 lb. crimini mushrooms, sliced
Flour, for dredging
2 tbsp. vegetable oil
1 1⁄2 cups vegetable broth
1⁄4 cup Marsala wine
1 tbsp. finely chopped parsley
4 cups cooked brown rice, for serving

1. Season chicken with salt and pepper. Top one breast half with one slice prosciutto and one slice of fontina. Using kitchen twine, tie chicken roll from each end.  In the alternate, use toothpicks to secure roll together.

2. Heat 3 tbsp. butter in a skillet over medium-high heat. Add mushrooms and cook until browned, 5 minutes. Stir mushrooms and continue cooking until softened, about 8 minutes. Transfer to a plate; wipe out skillet. Put flour on a plate; dredge each chicken roll in flour. Heat 2 tbsp. butter and the oil in skillet over medium-high heat. Add chicken and cook, turning, until browned and cooked through, 15 minutes. Transfer chicken rolls to a plate. Add broth and Marsala to skillet stirring, until sauce has reduced, 5 minutes. Return mushrooms and chicken to skillet; cook until warmed through, about 5 minutes.

3. Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce. Spoon sauce over chicken; sprinkle with parsley. Serve with rice.

PROSCIUTTO AND FONTINA BRIOCHE (CHEESE PUFFS)

These light and airy cheese puffs make great appetizers for the holidays.  They pair well with white wine or Prosecco.

Ingredients

1 1/2 cups of water
1 1/2 sticks of unsalted butter
1 1/2 cups of flour
6 eggs
6 oz. thinly sliced prosciutto, cut into strips
6 oz. fontina cheese, grated
2 tbsp. finely minced chives
1 large egg, beaten with 1 tbsp. milk for egg wash

Preheat oven at 425F.
Bring water and butter to a boil over high heat.
Reduce heat to low and add flour.
Mix well with wooden spoon until dough forms a ball.
Continue mixing for  2 minutes.
Put dough in a large bowl.
With an electric mixer at high speed, beat in eggs 1 at a time.
Stir in 1 cup of prosciutto, 1/4 cup cheese and chives.
Drop large spoonfuls of dough into several buttered cake pans. 
Brush with egg wash and sprinkle with remaining prosciutto and cheese.
Bake until golden 30 to 40 minutes.
Serve immediately.

Makes approx. 30 to 32

Tagliatelle con Scamorza, Speck e Spinaci

Sunday is Father’s Day! 

It’s Dad’s special day so I decided to treat him to this inviting and flavorful dish that will be easy for me to make and enjoyable for him to eat.

Smoked scamorza

If speck (smoked prosciutto) and smoked scamorza are not available, prosciutto can be substituted for the speck and a good quality dry mozzarella can be substituted for the scamorza.

All photos - Copyright - ©2012-La Casa e Il Giardino

Egg Noodles with Smoked Prosciutto and Smoked Mozzarella

Ingredients

1 lb. tagliatelle or egg noodles
1/4 lb. smoked scamorza (alternate dry mozzarella)
1/4 speck or prosciutto sliced thin
1 tb. butter
1/2 lb. fresh spinach
1 shallot, minced
1/2 cup vegetable broth
1/2 cup parmigiano
Salt and pepper

Wash the spinach and briefly cook them over high heat.
In a pan, add the butter and brown the speck.
Add the spinach, shallot and the vegetable broth and cook for 5 minutes.
Cut the scamorza in cubes.
Cook the pasta in salted water.
Drain and mix with the spinach, the scamorza and grated parmigiano.

Hoping your Father's Day is enjoyable.