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- Pollo e Prosciutto
di Parma
- (Chicken
with Prosciutto di Parma)
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Ingredients:
1 chicken, about 2 pounds
3 tablespoons sweet butter
5 large sage leaves, fresh or preserved in salt
1 teaspoon rosemary leaves, fresh, preserved in salt or
dried and blanched
1 teaspoon dried marjoram (oregano)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon virgin olive oil
8 slices Prosciutto di Parma
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- Directions:
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- Cut the chicken into eight pieces.
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- Melt the butter in a small saucepan over a
pot of boiling water.
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- Finely chop the sage, rosemary and marjoram
together on a board. Put the chopped ingredients into a small
bowl, then add the melted butter, salt and pepper to the
chopped ingredients. Mix very well.
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- Next, lay a large sheet of aluminum foil on
the table and brush the shiny side with oil. Using a pastry
brush, coat each piece of chicken with the herb-butter
mixture.
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- Wrap each piece in a slice of Prosciutto di
Parma, then place the chicken pieces on the foil close
together and wrap completely with foil.
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- Place the package in a terra cotta or
ceramic casserole and cover. Place the casserole in a cold
oven and turn the oven temperature to 450° F.
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- Bake for one hour and 45 minutes without
removing the cover.
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- Remove from oven and let stand for five
minutes.
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- Use scissors to cut from the center of the foil
outward in four directions, making a cross.
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- Cut each quarter
in half and fold back each of the foil pieces from the center,
forming petals over each side of the casserole. Serve
immediately. Serves 4 to 6.
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- That's it!
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