Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
DISCLAIMER  and
PRIVACY POLICY
before using
our site
-------------------
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map

recipes

policies

about us

Printer

Friendly

Recipe

HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!


Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy


Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil


Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!


Mediterranean inspired specialty food & gifts

www.mediterraneogifts.com

Some More Hot Topics You'd Like to See adv.
Stuffed Chicken Roll
Rotolo di Pollo
Preheat oven to 360 F (200 C). Place the ground meat, bread, egg, pine nuts, raisin, parsley, garlic, grated lemon rind, parmigiano cheese, and salt and pepper in a bowl.
Mix with a spatula until thoroughly combined.
Once you butterfly a chicken using my technique, you can stuff it and roll it. It makes a delicious and spectacular dish. For the filling, I use a mix of different meats for additional flavor.
I also added about 2 lb (1 kg) of potatoes (optional) to the pan. In this recipe, I used potatoes of many different colors for more flavor. I boil the potatoes shortly before adding them to the pan and finish cooking them together with the chicken roll.
stuffed chicken roll xx13
1 lb (450 g) mix of finely ground meats (beef, pork, prosciutto)
1 slice bread, soaked in milk
1 egg
2 tablespoons pine nuts
2 tablespoons raisin
1 tablespoon Italian parsley, finely chopped
1 garlic clove, chopped
grated rind of 1 lemon
2 oz (60 g) Parmigiano cheese, freshly grated
salt and pepper
2 lb (1 kg) potatoes, diced
stuffed chicken roll xx02 stuffed chicken roll xx03 stuffed chicken roll xx04
Season the chicken with salt and pepper. Transfer the meat mixture on the chicken and spread it in an even layer.
stuffed chicken roll xx05
Roll the chicken starting from one side . . . .
stuffed chicken roll xx06
. . . . then overlapping the other side, to prevent the filling from coming out.
stuffed chicken roll xx07
Tie the chicken roll with a string. Close the two ends using steel pins. They are sold in stores for turkey stuffing.
stuffed chicken roll xx08
Transfer the chicken roll to a well oiled oven pan.
stuffed chicken roll xx09
Spread about 2 tablespoons of extra virgin olive oil on the top, season with salt and pepper. Place in the oven and cook for about 1 hour and half. Turn the roll occasionally to cook uniformly on all sides.
stuffed chicken roll xx10
This step is optional.
While the chicken roll is cooking in the oven, cook the potatoes in boiling water for about 30 minutes, until still firm and not fully cooked. Dice the potatoes.
stuffed chicken roll xx11
Distribute the potatoes in the pan all around the chicken roll. Spread the potatoes with some olive oil. Season with a little salt and pepper. Put the pan back in the oven and finish cooking.
stuffed chicken roll xx12
Transfer the chicken roll to a serving dish. Place the potatoes around it. Cover with the cooking oils.
stuffed chicken roll xx01
Slice when lukewarm and serve with the warm gravy and the potatoes on the side.

Second Course >> Stuffed Chicken Roll

Related Recipes

INGREDIENTS

PREPARATION