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Ingredientes
- 10 gm dry porcini mushroorns soaked in 150ml lukewarm water
- 4 sm chicken breasts sliced horizontolly into 3 thin slices or possibly 12 thin slices of turkey breast
- 1 x salt and freshly grnd pepper
- 5 x 15g slices specl
- 40 gm pine kernels
- 1 Tbsp. finely minced fresh flat leaf parsley
- 10 gm butter seasoned plain flour
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 x shallot finely minced
- 1 clv garlic finely minced
- 200 gm fresh shiitake mushrooms
- 150 gm fresh oyster mushrooms
- 2 Tbsp. dry red wine
- 1 x salt and freshly grnd pepper
- 1 tsp finely minced fresh flat leaf parsley
- 1 Tbsp. passata di pomodore (sieved tomatoes)
- 600 ml water
- 75 gm instant polenta
- 50 gm unsalted butter
- 2 Tbsp. fresh flat leaf parsley
Direcciones
- Soak the dry porcini in the water for 30 min.
- Strain well reserving the soaking liquor and finely chop the mushrooms.
- Put each slice of chicken or possibly turkey between 2 sheets of clingfilm and beat with a mallet till thin.
- Season each slice with salt and pepper.
- Onto each scaloppine put one third of a slice of speck a sprinkling of pine kernels minced porcini a healthy pinch of parsley and a few hazelnutsized dots of butter.
- Roll up each scaloppine and secure with a cocktail stick and dust each with flour patting off any excess.
- Brown gently in the heated oil turning till they are cooked.
- Remove from the pan remove the cocktail sticks and keep hot.
- Add in the shallot and garlic to the same pan and fry for 30 seconds before adding the fresh mushrooms.
- Fry gently for 3 min stirring then add in the remaining slices of speck cut into thin strips and the red wine.
- Simmer for 2 min to evapourate the alcohol then add in 4 Tbsp. of the porcint soaking liquor reserved earlier salt and pepper parsley and tomatoes.
- Cook for a further 2 min to develop the fiavours then return the sparrows to the pan. Simmer gently for 5 min adding more soaking liquor if necessary. Season to taste.
- In another pan bring the water for the polenta to the boil.
- Add in the polenta in a thin stream and stir till it has thickened.
- Add in the butter and parsley and serve with the false sparrows and sauce.
- Sparrow onginaly called osei in the Venetian dialect were a speciality of which region but this dish was also adopted by Bergamo. Here the sparrows have flown away to be replaced by rolls of chicien fillet!
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 522 | |
| Calories from Fat 289 | 55% |
| Total Fat 32.47g | 41% |
| Saturated Fat 12.4g | 50% |
| Trans Fat 0.17g | |
| Cholesterol 121mg | 40% |
| Sodium 122mg | 5% |
| Potassium 670mg | 19% |
| Total Carbs 21.45g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.92g | 1% |
| Protein 33.48g | 54% |
