Chicken roulade stuffed with ricotta and mushrooms, truffle sabayon and crispy bread

chef

Maurizio Ferrari

Other Ingredients

120 g. Ricotta cheese

q.s. Salt & Pepper

q.b. Fresh mint

q.s. Parsley

300 g. Chicken Breast

2 Egg yolks

50 g. Butter, unsalted

90 ml. Water

20 g. Flour

q.s. Sprouts, for garnish

Serve 4

First, chop the cocktail of mushroom, parsley and mint and put them in a bowl, add the ricotta, salt and pepper; mix well everything. Put slices of chicken breast on plastic wrap and beat them to make it about 1 cm thick and to form a rectangle shape. Place the ricotta mixture in the center and roll it all up, sealing it in the shape of salami. Cook in the oven at 180˚C for about 15 minutes.

For the sabayon, put the yolks in a bowl and place it on top of a pot of boiling water, making sure that the water does not come in contact with it. With the help of a whisk start whipping the yolks , add the melted butter and a drop of water  if needed. When the mixture is thick and whipped, remove it from the heat and continue to stir, adding the truffle cream.

To create the crispy bread, combine in a glass ,90 ml of water, 80 g  of extra virgin oil, 20 g of flour and a pinch of salt, whisk everything until obtaining a smooth and homogeneous cream. Cook in a hot saucepan by pouring the mixture with a spoon.

Prepare the dish by placing few slices of chicken roll, add a little truffle sabayon on each slice, garnish with crispy bread, sprouts, cracked pepper and a drizzle of extra virgin olive oil.