STUFFED CHICKEN ROLLS Involtini di pollo

Veal is the most commonly consumed meat in Italy, in both the north and the south, and would traditionally be used for this recipe. This version using chicken is such a delightful dish – a Ferrigno family recipe. The smell transports me instantly to Minori.

SERVES 6

60g mozzarella

45g sliced prosciutto

6 whole skinless, boneless chicken breasts, halved and flattened

80ml olive oil

Italian ‘00’ flour, for dredging

250ml dry white wine

250ml chicken brodo sea salt and freshly ground black pepper

STUFFING

120g minced veal

2 eggs, lightly beaten

1 garlic clove, finely chopped handful of finely chopped fresh flat-leaf parsley

45g freshly grated Parmesan

25g dried breadcrumbs

To make the stuffing, combine the veal, eggs, garlic, parsley, Parmesan and breadcrumbs in a bowl. Add salt and pepper and mix thoroughly.

Cut the mozzarella and prosciutto into 12 equal pieces and set aside.

Arrange the chicken breasts on a large chopping board. Mound equal amounts of the veal mixture onto the centre of each piece of chicken, top with two pieces each of mozzarella and prosciutto. Roll up the chicken, tuck in the ends to enclose the filling and fasten with a toothpick.

Heat the oil in a heavy sauté pan large enough to hold the involtini in one layer over a medium heat. When the oil is hot, lightly dredge the chicken in flour and add half of them to the pan. Brown on all sides, then transfer to a plate. Cook the remaining involtini in the same way.

Pour the white wine into the pan and bring to the boil. Cook the wine at a brisk simmer until it is reduced by half. Return the involtini to the pan and add the broth. Cover and simmer for 30 minutes, then season with salt and pepper.

Transfer the involtini to a serving plate and remove the toothpicks. Spoon over the sauce (it may be reduced if desired).