polpettone di pollo
MAKES: 10 servings
- ½ pound asparagus, cleaned
- 1¼ pound ground chicken
- 2 eggs
- ½ pound prosciutto cotto, one slice, cut into large dice
- ½ pound peas, shelled and cooked until al dente
- 1 cup heavy cream
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter, divided
- 3 sprigs fresh thyme
- ½ cup dry white wine
Steam asparagus until al dente over a small amount of salted water. When cool, cut asparagus into disks.
In a large mixing bowl, combine the ground chicken and the eggs. Stir until well mixed. Add the diced prosciutto cotto, asparagus, peas, cream, salt and pepper, and stir again.
Preheat the oven to 400°.
On a clean work surface, lay 2 pieces of plastic wrap on top of each other. Layer the slices of prosciutto crudo in a row, overlapping one on top of the other, to create a thick rectangle. In the middle of the rectangle, place the chicken mixture, arranging it into a long, thick strip. Using the plastic wrap to help you, roll up the mixture in the prosciutto crudo. Refrigerate the roll for 30 minutes, then remove the plastic wrap.
Place the roll in a glass baking dish with 2 tablespoons butter and thyme sprigs. Bake for about 40 minutes, pouring wine on the roll while it's in the oven. When it's done, let cool for 10 minutes. Slice and serve with sauce from pan (finish sauce with a drop of wine and a tablespoon of butter).
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