INVOLTINI DI POLLO/TACCHINO AL PORRO E SALVIA or CHICKEN/TURKEY ROLLS WITH LEEK AND SAGE


salvia

I have joined a sort of recipe club that has been started by Cannella on one of her many blogs, I have problems with understanding which is which but let’s go for this. Anyway, the scope of it is to post recipes from a monthly Italian food magazine called Sale & Pepe which is very popular and that I obviously buy. Well I buy several every months because it is a food bloggers duty to keep her/himself up to date when it comes to the food of the country where she/he lives, isn’t it? If I were richer, I would subscribe to a lot of food magazines in English and even some in Swedish but fortunately I get a lot of satisfaction out of those that I buy. The other participants post in Italian but I have been allowed to post in English. We are allowed to change the recipes as long as we declare what we changed and as I did that I better start explaining. The recipe of my choice called for two ingredients that I didn’t have, the first was myrtle, I have never seen it anywhere around here so I didn’t even try to find it this time but substituted it with sage. Then I used slices of turkey instead of chicken because that was what I had at home and I forgot to make a puree of potatoes and leek that is supposed to be a part of the dish because I was doing it in a hurry and didn’t have the time to go and get the magazine. But apart from that I followed the recipe. No, not entirely true, I used less leek as well.



INVOLTINI DI POLLO/TACCHINO AL PORRO E SALVIA or CHICKEN/TURKEY ROLLS WITH LEEK AND SAGE
4 servings

400 g sliced chicken breasts
8 large sage leaves
1 leek
10 black olives
1 tbsp capers
1 dl white wine
1 dl stock
Salt
Olive oil

– Clean the leeks and divide them in two, one white part and one green. Open the green part with one cut and the divide the white part in four, both length wise.
– Blanch the green part of the leaves for 2 minutes and leave them to cool down.
– Put 2 sage leaves and ¼ of the white part of the leek on a slice of chicken, roll it and wrap it with 1 or 2 of the blanched leek leaves. Lock them with a tooth pick. Do the same with the rest of the chicken.
– Braise the chicken rolls in some olive oil with the olives and the capers for 10 minutes.
– Add wine and stock, cover the pan with a lid and go on simmering for 20 minutes.
– Serve.

pollo e porro2

L