Chicken rolls and omelette with peppers

Procedure

Wash the peppers, avvolgerli nell'alluminio per alimenti e cuocerli in forno a 220 gradi per trenta minuti. Lasciarli raffreddare chiusi nell'alluminio, 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, l'origano tritato, 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, un po' di origano fresco e tanto olio quanto necessario a ottenere un composto soffice e ben sgranato.

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).

Infarinare gli involtini e rosolarli nell'olio da entrambe le parti finché non saranno leggermente dorati.

Boil the rice in salted water.

Mettere in un tegame capiente un po' di olio extravergine, quindi rosolarvi l'aglio in camicia a fuoco basso. When garlic is golden, Add the fillets of peppers and tomato puree. Season with salt, pepare e aggiungere l'origano o la maggiorana. 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!

MATCHING: Suggeriamo l'abbinamento con un rosato Igp Umbria, prodotto dall'azienda agricola "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.