Chicken rolls, omelet, and caciocavallo cheese with peppers. The season of peppers never fails to motivate me! I love the colors, the flavor and texture of peppers, they are extremely versatile and lend themselves to traditional recipes, revisited and creative. Today I present the retelling of a traditional recipe, Chicken with peppers (found on the blog here in its original version) : in this version I replaced the chicken into pieces with delicious chicken rolls, omelet stuffed with cheese “Caciocavallo ragusano” DOP, and I made a tomato based sauce and Roasted Peppers; then, without the Peel, and with a particular aroma slightly roasted. I accompanied with a simple aromatic rice boiled to create a colorful and tasty dish. In this dish, I experienced a new tomato puree datterino of company Sun and flavors, that frankly I loved and I have the assurance of not finding dyes or preservatives. In short, This is a summer dish, in both colors in both flavors: damage rolls into high gear, I guarantee. Don't forget us we are the wizards of “pork chops” that, as you know, is the way we call the rolls.
Ingredients for 4 people:
- 5 red and yellow peppers
- 500 grams chicken breast cut into very thin slices
- 4 eggs
- Grated Parmigiano Reggiano PDO: just enough
- 150 grams of cheese “Caciocavallo ragusano” DOP
- salt and pepper: just enough
- extra virgin olive oil: just enough
- 100 grams of stale bread crumbs
- 300 ml of tomato puree (I used to date of Sun and flavors)
- a pinch of sugar
- 120 ml white wine
- fresh Marjoram or oregano as required
- 2 cloves of garlic
- 250 grams of rice basmati or jasmine or apollo (Choose your favorite as long as it is an aromatic rice)
Wash the peppers, wrap them in aluminum foil and bake at 220 degrees for thirty minutes. Let them cool in the aluminum, then peel them (you will see that the skins will come off very easily), Remove seeds. Finally, striped them not too thin and place them in a colander, so they lose their vegetation water.
For omelettes, put the eggs in a bowl, the Parmesan, chopped oregano, salt and pepper. Whisk and cook in a pan greased with oil many thin omelettes as you are with the mixture you have available.
Mix in a bowl the bread crumbs with salt, papá, cheese cut into small cubes, some’ fresh oregano and as much oil as needed to obtain a soft and well grainy.
Derive from omelettes many pieces as there are chicken slices. Lay the chicken on a chopping board, lay a piece of tortilla over each slice and fill with the mixture of bread crumbs and cheese. Roll up the slices on themselves, tight, to form of rolls and stop them with one or two toothpicks (that you'll have to remove once the rolls are cooked).
Flour the rolls and brown them in oil on both sides until they are slightly Golden.
Boil the rice in salted water.
Put in a saucepan a little’ extra virgin olive oil, then Brown the garlic over low heat. When garlic is golden, Add the fillets of peppers and tomato puree. Season with salt, pepper and add the oregano or Marjoram. Lay the chicken rolls on sauce and then Deglaze with white wine. Evaporate the wine alcohol, season with salt and pepper and bake for thirty minutes with lid. Remove the cover, do possibly reduce the sauce over high heat, should this not be dense enough. Remove the toothpicks and serve the chicken rolls with their sauce, accompanying the chicken with boiled rice and garnished with a few sprigs of fresh oregano or Marjoram. Bon appétit!
THE PAIRING: We suggest pairing it with a Rosé Igp Umbria, produced by the farm “The Palerna“, in Città di Castello (province of Perugia). The wine is called “Rosa di Martino” and is obtained using the Merlot, Sangiovese, Cabernet Sauvignon and Cabernet Franc. Cherry scented, with hints of Pomegranate, It is delicate and fresh on the palate. It goes well with this white meat drizzled from caciocavallo.