Petto Di Pollo Aromatico

  • Servings: 4
  • Difficulty: medium
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A spicy Italian chicken roulades with fresh herbs and tomato sauce.

049500 gms chicken breast fillet
2 garlic cloves, finely chopped
1 cup fresh flat leaf parsley, roughly chopped
6-7 tbsp grated parmesan cheese
½ tsp ground black pepper
1 tbsp butter

For Sauce
2 tbsp fresh mint leaves, roughly chopped
2 fresh bay leaves, roughly chopped
1 tbsp rosemary leaves, chopped
1 red chilli, finely chopped
3 cup tomato puree/passata
2 tbsp olive oil for cooking
salt to taste
handful of fresh basil leaves, for garnishing

Slice each chicken breast fillet through the middle to make 2 thinner fillets. Then pound the chicken fillets using meat mallet or wooden rolling pin.

Cut fillets half lengthwise.

Spread out the flat chicken fillets on a work surface.

Put half of parsley on each slice, then add parmesan and garlic over each slice. Season with black pepper and salt.

Roll up the chicken fillets into roulades and secure with toothpicks or small skewers.

Heat butter and olive oil in a large griddle pan over medium heat. Grill chicken until golden brown, about 6 minutes on each side. Don’t cook it completely.

For sauce, heat some oil in another flat pan and add remaining parsley, the mint, bay leaves and rosemary. Add tomato puree, sprinkle red chilli and salt.

Cook for 5 minutes then add chicken roulades to sauce. Cover the pan and leave to simmer over a gentle heat for 20 minutes until all the roulades are cooked.

Serve hot with fresh green salad on side and garnish with basil leaves.

Roasted Peppers Stuffed with Aubergine

  • Servings: 4-6
  • Difficulty: medium
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A famous stuffed roasted peppers from northern end of the Gulf of Naples made of char grilled peppers stuffed with aubergines, croutons, olives and capers.

0486 red peppers
500 gms aubergines
olive oil for cooking
6 slices of bread
100 gms olives, pitted and halved
75 gms salted capers, rinsed and squeezed dry
2 garlic cloves, finely chopped
2 anchovy fillets, chopped
a small bunch of fresh flat leaf parsley, finely chopped
½ tsp ground black pepper
salt to taste

Preheat oven to 150oC. Char the peppers under a hot grill until their skins are blistered and blackened in places. Carefully peel off the skin and discard. Also discard the stem, central membrane and seeds. Keep the peppers whole.

Heat a little olive oil in a frying pan over a medium heat. Add the aubergines and sauté for a few minutes until they start to turn brown. Remove from the pan with a slotted spoon, and drain on kitchen paper

Using the same pan, gently fry the bread cubes until golden, adding a little extra oil, if necessary.

Remove the croutons from the pan and carefully mix with the aubergines, olives, capers, garlic, anchovies and parsley to make a stuffing. Season with salt and black pepper.

Fill the peppers with the stuffing until they are plump, and the stuffing is slightly mounded at the top.

Arrange all peppers in a baking dish. Drizzle with extra olive oil and roast peppers in the oven for 20 – 25 minutes.

Serve hot.

Prawn Skewers with Asparagus and Rocket Salad

  • Servings: 4-5
  • Difficulty: easy
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Prawns barbecued with asparagus marinated in Italian herbs and lemon juice.

03315-20 king prawns, only tail on
3 tbsp extra virgin olive oil/ vegetable oil
2 tsp Italian herbs
1 tbsp parsley, finely chopped
½  tsp black pepper powder
2 tbsp lemon juice/ juice of 1 lemon
8-10 asparagus spears, ends trimmed, cut into 2inch pieces
Salt to taste
2 handfuls rocket leaves
1/2 red onion, sliced
Parmesan cheese shavings, to garnish
Balsamic vinegar
Bamboo/metal skewers

In a large bowl, mix 2 tbsp olive oil, Italian herbs, black pepper powder, chopped parsley and lemon juice along with prawns and asparagus. Mix well using hands. Add salt to taste. Leave to marinate for 10-15 minutes.

After marination, thread the prawns onto skewers with asparagus in between.

Arrange skewers on barbecue, grill prawns until pink in colour and thoroughly cooked.  Keep turning while cooking.

In the meanwhile, mix rocket leaves, onion, parmesan cheese, remaining olive oil and balsamic vinegar in a salad bowl. Season salad with salt and pepper, to taste, and toss to combine.

Serve barbecued prawns and asparagus with rocket salad and aioli.