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Chicken rolls with smoked guanciale, asparagus and melted scamorza cheese

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2
40 minutes
INGREDIENTS PER 6 PEOPLE

Smoked guanciale, 10.5 oz
Smoked scamorza cheese, 7 oz
Naturally preserved green asparagus tips, 18
Extra virgin olive oil, 2 oz
Chicken thighs, 53 oz
Butter, 1.8 oz
Pepper
Salt

PROCEDURE

Clean and debone the chicken thighs, then flatten them slightly using the meat pounder and season themwith salt and pepper. Put three asparagus tips on each slice and roll it, using the smoked guanciale to seal the roll. Warm the oil in a non-stick pan, then add the butter and, when melted, place the rolls in the pan and brown them on both sides. Finally, put the chicken rolls in a baking dish, cover with mois-tened baking paper and bake in the oven at 180 degrees for 5 minutes. Serve the rolls with warmed smoked scamorza cheese on top.

Recipe by Chef Giovanni Pace

Thanks to Menù

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