During the Spring 2012 I taught one of many interdisciplinary undergraduate seminars in the Experimental Study Group at MIT. Each class is based on the preparation of a simple delicious dish and on the bite-sized acquisition of parts of the Italian language and culture.
Videography by Graham Gordon Ramsay.

Click here to watch the videos in full resolution.
Buon divertimento!

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Sunday, April 8, 2012

Involtini di pollo al latte

For the videos of this class click here.

Ingredienti per 2 persone:

- 500 g (about 1.1 lb) of chicken (pollo) breast (petto-> petto di pollo) thinly sliced
- 2-3 thin slices of prosciutto cotto (ham)
- fontina or scamorza or another tasty cheese
- about 10 fresh sage (salvia) leaves (foglie->foglie di salvia)
- latte (milk)
- olio d'oliva
- sale
- noce moscata


1- Preheat the oven at 200 C/400 F
2- Out of 500 g of petto di pollo you should get about 16 thin slices (you can also buy the chicken breast pre-sliced).
3- Pound the chicken slices to tenderize them
4- Layer each cutlet with a small piece of ham, half a leaf of sage, a small piece of cheese and a few grains of salt
5- Roll up tightly and seal with a toothpick
6- Lightly coat the bottom of a porcelain or pyrex baking pan with olive oil
and place the chicken rolls (involtini di pollo) side by side
7- Let them bake for about 10 minutes, flipping them until some parts get brown
8- Then cover with milk, season with salt and ground nutmeg and bake for another 20 minutes or until the chicken is fully cooked and the milk is creamy

In alternative you can cook the involtini in a non-stick pan or skillet initially at medium-high, then at medium heat.
When you will be over 21, between steps 6 and 7 you can add a glass of wine and let the alcohol evaporate.

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