Italian Chicken and Bacon Rotolo
My culinary adventures continue! Thanks to Ma Snook’s generous birthday gift of a delicious subscription, I always have lots of food pr0n inspiration lying around. Tonight I made Belinda Jefferey’s “Rotolo,” which (as she herself admits) is really just a glorified chicken meatloaf. It starts with chicken mince, to which you then add tiny cubes of salami, an onion, fresh thyme and parsley, garlic, two types of mustard, and grated parmesan. Then comes the fun part – mushing all that up with your hands. Next you’re supposed to add a beaten egg, milk, and breadcrumbs, but I switched to cream and no breadcrumbs (to keep it low-carb). The mixture is spread out on a piece of baking paper and then layered with mint, ham, and smoked cheese. The whole thing is rolled up (like a jelly roll) and then covered in bacon. (How many animals are we up to yet?) Then it gets baked in the oven. YUM. I was absolutely thrilled when I saw how closely mine resembled the picture in the magazine! It was pretty darn tasty too, and very filling. We’ll be having the leftovers tomorrow…
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