Involtini Delicati

Had fun doing tonight’s dinner, after I was inspired reading a blog last night, well looking at pictures really, as it is an Italian site and it is written in the native tongue, but as they say a picture paints a thousand words, anyway the meal this Italian lass has blogged, looked so good I just had to have a go at it.

I was able to translate the recipe, it really is not a good translation, but it was good enough and I am so glad I tried it, because it was very, very yummy, tasted as good as it looked.

I will be a regular visitor to her blog, her food really looks amazing.

This is exactly how it translated,
In a pan heat oil and fry the onion finissima.Unire pepper, diced ½ cup wine, salt and pepper and simmer for about 10 minutes, adding a ladle of hot water if the sauce is too narrowed. Dissolve saffron in half a cup of water calda.A cooked, add half the saffron diluito.Aquesto point preparing the rolls, chop the ham and add to sauce, pepper, add the Parmesan cheese salt and pepper and place the mixture on slices of breast chicken, stop rolling pin with a toothpick and leaf alloro.Farli brown, add the remaining saffron pepper sauce and half a glass of wine and finish cooking about 10 minutes. As reproduced from this Italian Site

And this is how I went about it

Ingredients
3 chicken breasts, halved lengthwise
100g bacon, thick sliced
1 red capsicum, thinly sliced
100g parmesan cheese
1 small onion, sliced
1 cup dry white wine
½ cup chicken stock
Pinch of saffron threads
Bunch sage leaves
1 garlic clove, crushed
1 red chilli, thinly sliced
Oil, salt and pepper

Method
• Cut the breasts lengthwise into two, then covering with cling wrap lightly pound out with a rolling pin to flatten out a little
• Heat oil in a non stick pan over medium heat
• Dissolve saffron threads in a ¼ cup boiling water and set aside
• Add finely sliced onion, capsicum, garlic and cook for a minute
• Add thickly sliced bacon and a few sage leaves, mix in well and cook for a few minutes
• Add half the wine, deglazing the pan and scraping any stuck bits off the bottom, cook until wine has almost evaporated
• Transfer contents of pan to a mixing bowl, allow to cool, then add the parmesan and mix well into other ingredients
• Lay chicken pieces out flat and spoon mixture into the middle, roll chicken from the small end, lay sage leave over the chicken and pin it with a toothpicks
• Heat 2 tbsp olive oil in a large pan, add chicken rolls a couple at a time and roll around to brown and seal all over, remove from pan add more and repeat till all done
• Add the remaining wine to deglaze the pan, again scrap up any stuck bits, then add garlic and chilli
• Add saffron juice, mix well then add chicken stock, mix in whist bringing to the boil
• Add chicken rolls to sauce, cover with lid, reduce heat to simmer and cook about ten minutes, spooning sauce over every now and then and turning chicken a few times.

Serve with creamy potato mash, steamed silver beet and julienned carrots

Bellissimo