TO DRINK: A dry rosé is a good match with light, savoury meals and will cut through the creamy pasta sauce
Chicken roulade with pink peppercorn and white truffle-infused cream on ribbon pasta
- CHICKEN ROULADE
- olive oil
- 10 slices prosciutto
- 6 boneless chicken breasts, skin off
- 10 pieces sun-dried tomato
- 250g (4 cups) fresh baby spinach leaves
- 250ml (1 cup) ricotta
- salt and freshly ground black pepper, to taste
- tagliatelle, to serve
- PINK PEPPERCORN AND TRUFFLE-INFUSED CREAM
- 30ml (2 tbsp) minced shallots
- 10g (1 tbsp) butter
- 250ml (1 cup) chicken stock
- 125ml (½ cup) fresh cream
- 15ml (1 tbsp) whole pink peppercorns
- 5ml (1 tsp) fresh thyme leaves, chopped
- salt, to taste
- 5ml (1 tsp) white truffle-infused
- olive oil
Lay a long piece of foil (shiny-side down) over your cutting board and tuck it underneath the sides of the board. Lightly oil the surface with olive oil. Lay the slices of prosciutto next to each other lengthways in the middle of the foil-wrapped cutting board.
On a separate cutting board, butterfly the chicken breasts and sandwich them between 2 pieces of plastic wrap. This will prevent the chicken splattering all over your kitchen or clinging to the meat mallet while you gently pound it into equal-sized thin pieces that you can now lay on top of the prosciutto.
Place the sun-dried tomatoes, baby spinach leaves and ricotta in a food processor and blend well. Season very lightly.
Spoon or pipe the tomato mixture down the centre of the length of the chicken breasts. Using the foil that is covering the cutting board, carefully roll the prosciutto and chicken over the mixture in the centre to create one long sausage (roulade).
Tug in the sides of the foil and wrap it tightly around the chicken roulade. Place on a baking sheet and leave in the fridge for an hour to firm up.
Bake in a preheated oven at 180°C for 25 – 30 minutes.
To serve, slice the chicken roulade to expose the stuffed interior.
For the peppercorn and truffle-infused cream, sweat the shallots in butter in a heavy-based saucepan on medium heat.
Add the chicken stock, cream, pink peppercorns and thyme, and reduce to half or until slightly thickened.
Season with salt and add the white truffle-infused oil. Stir and serve warm over the pasta and chicken roulade.