The Inspiration for Pollo Involtini

I am often inspired to create a menu based on what’s fresh and seasonal at the local market.  Alternatively, I may come across a recipe in a cookbook, on David Lebovitz’ blog, or via Cook’s Illustrated that is just too tantalizing to pass up.  It has happened in the past that I have been inspired to serve or make a particular beverage by the aquisition of new and interesting glassware. Case in point the four glass jugs of different batches of limoncello currently distilling in my library.  My thumb still hurts just thinking about peeling all the lemons that went into those, but who can resist adorable little vodka shooters peeking innocently out from the freezer beckoning “fill me, Linda, fill me with ginger-kumquat infused limoncello!”

One source of inspiration for menu creation that has only stricken me one or two times in my culinary life has been to create dishes based on the dishes in which they will be served, however it struck me full force yesterday.  You see, I found an absolutely amazing deal on some very simple, white and clean Portugese serving platters, bowls, and a gravy boat a few days back, and I’ve been dying to fill them with something that showcased their understated elegance.  Knowing that the dinner guests would include a friend from Argentina and his inherint carniverous tendencies, mounds of green vegetables simply were not an option. In fact, over dinner we coined a new phrase that is still a little delicate on my ears considering that I was  a vegetarian for 20+ years, however you cannot deny the fact that “These canines were not made for custard,” and that became the motto of the main course.

My husband Jonas, no doubt experiencing the inevitable nostalgia that sets in every Autumn when we think of the bounty our friends are enjoying back in Piedmont (can you say white truffles, anyone?), planted the seed for Pollo Involtini, but asked me to improve upon some of the uninspired renditions we had tasted in the past made by the very traditionalist Torinese.  I decided it would be perfect to complement the elongated oval shape of my platters, however I wanted a little contrast against the white, and thus decided a simple red sauce was in order.

The side dishes fell into place from there- a lush potato scallopini assisted in hue by the addition of some purple potatoes the neighbors harvested from their garden, and a caprese made with a small sampling of the plethora of cherry tomatoes dropping every second from our overzealous vines.  Completed by Alice Water’s glorious Plum Tart from Chez Panisse Fruit, the dinner was fit to be plated.

For the conception of the Involtini, I wanted to globalize the dish a smidgeon without losing sight of it’s Italian origin.  I decided to keep with one of the traditional ingredients, prosciutto, but to spruce it up with some sliced havarti and a sundried tomato spread for a bit of  zing.  The creamy tomato sauce drizzled over the top is both a nice touch if you want to showcase your new gravy boat as well as a nice way to help the chicken to retain it’s moisture and succulence.

Pollo Involtini with Prosciutto and Havarti in a Creamy Tomato Sauce

Serves 6

• 6 high quality boneless, skinless split chicken breast halves
• 12 slices Prosciutto
• 6 slices Havarti
• 12-15 sundried tomatoes
• 2 garlic cloves
• 15 fresh basil leaves or 1 tbsp pesto
• salt and pepper to taste
• 18 toothpicks
• 1 tbsp butter
• 1 tbsp canola oil
• creamy tomato sauce (recipe follows)

1.  Preheat oven to 350 degrees

2. Rinse, pat dry and butterfly chicken breasts

3.  In a food processor, pulse sundried tomatoes, garlic cloves and basil to a coarse paste

3.  Place a slice of Havarti atop butterflied side of breast.  Top havarti with two slices of prosciutto and smear 1/6th of the sundried tomato paste across the prosciutto slices

4.  Roll the chicken lengthwise (to create longer rolls that will cook more evenly) and pin together with 3 toothpicks. Repeat this process with 5 remaining breasts

5.  Heat 1 tbsp butter and 1 tbsp canola oil in a 12″ oven-safe frying pan

6. Nestle involtini gently inside the heated pan and sear on all sides. Once seared, cover the frying pan and plae it in the oven for 15-20 minutes

7.  Remove from heat.  Let chicken rest 5 minutes, cut each breast into 3 rolls, remove toothpicks, place on serving platter, drizzle in red sauce and serve immediately

Creamy Tomato Sauce

• 1 28 oz can whole peeled tomatoes (I like Cento San Marzano’s)
• 2 tbsp sugar
• 3 cloves garlic
• 1 tsp salt
• 1/2 c red wine
• 10 fresh basil leaves
• 1/2 cup heavy cream

1.  Puree the tomatoes, sugar, garlic, salt and red wine in a blender or food processor

2.  Simmer puree in a saucepan over medium low heat until reduced and thickened slightly- about 20 minutes

3.  Remove from heat, add basil and cream