Ultra fast rolls to prepare, a real concentration of autumnal flavours: chicken rolls stuffed with bacon and prunes, immersed in a mushroom sauce and accompanied by a simple couscous cooked in vegetable broth. Is’ a unique dish that, with a light appetizer and a pretty sweet, you will also have a dinner with friends.
Ingredients for 4 people:
for the spring rolls
- 12 slices of chicken breast thinly sliced
- 130 grams of bacon cut into thin slices
- a slice of bacon a little’ thick
- 12 dried prunes
- salt and pepper
- a sprig of Rosemary
- 2 Sage leaves
- 200 grams of mushrooms or mixed mushrooms
- 6 Tablespoons extra virgin olive oil
- half a glass of white wine
- 30 grams of butter
- enough flour to coat the spring rolls
- half an onion
for the couscous
- 200 grams couscous
- 200 ml vegetable stock (even with the nut if you don't have time to prepare it)
- salt to taste
- 4 Tablespoons extra virgin olive oil
Finely chop the Sage and Rosemary and add a pinch of salt. Lay the slices of chicken on a chopping board, grease with a dash of oil and massage them with the chopped aromatic. Cover each slice with Bacon and arrange in the Middle the dried plum opened in two. Then roll the slice onto itself securing with a toothpick. Pass all the rolls in flour.
Finely chop the onion and then Diced Bacon slice thicker. Clean and slice mushrooms (You can also use frozen ones). Heat the oil in a pan with the butter and add the spring rolls: Brown it on all sides over high heat, then add the onion and sauté, then Deglaze with white wine and, When the alcohol has evaporated, Add the Diced Bacon and mushrooms. Cover and cook over medium heat for 10 minutes, then raise the heat, Remove cover and bake another 5 minutes until the sauce has thickened not, becoming like a glaze.
For the couscous, put in a casserole, vegetable broth and oil, bring to a boil and pour the couscous. Turn off the heat and cover and let, for 10 minutes, the couscous to absorb the broth. Then pour the couscous into a bowl and granarlo well with a fork, adding if you want some more’ of oil.
To serve, place the couscous onto a plate using a dough cutter, lay beside the spring rolls (to get the picture you have to cut both ends, otherwise I stand, but you can also serve them whole and they are beautiful too) and sprinkle the couscous with the cooking juices of the meat, mushrooms and speck. Garnish with a sprig of Rosemary and serve.
THE PAIRING: A Montepulciano d'Abruzzo is wine that suits our. We suggest Red October, Vintage 2012, the estate the Fauri: is distinguished by the scents of red fruits, especially the cherry, with a good level of freshness and acidity.