- Second courses
- 30 min
Saltimbocca with speck and Cream Cheese
4 slices of beaten chicken breasts
8 slices speck cut thickly
1 pack of Fresco Spalmabile Nonno Nanni
2 cloves of garlic
4 sprigs of rosemary
extra virgin olive oil
freshly crushed salt and pepper
1 glass of white wine
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
If possible, marinate the chicken the night before or for at least four to five hours, with garlic, rosemary, sage and a little olive oil in the refrigerator covered with plastic. Remove the herbs from the chicken and cut into slices of the same size or, in the case, flatten with a meat mallet. Place two pieces of speck on each slice of chicken breast and then a thickness of 0.5 cm of the cream cheese, clean the edges, roll and close with kitchen string. Bake in a pan with high sides, with olive oil and garlic, sauté, then add the wine and cook for 15 minutes over low heat with the lid on, stirring constantly. Remove the kitchen string, quickly cut into two or three pieces and insert the rolls on rosemary sprigs. Put on the table, and in a bowl bring the remaining sauce. These saltimbocca are very good with a side of potatoes or salad, they will be appreciated by all.