Pollo e Prosciutto di Parma

Discussion in 'Food and nutrition' started by [email protected], Feb 10, 2006.

  1. Pollo e Prosciutto di Parma
    Chicken with Prosciutto di Parma

    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
    1 teaspoon dried marjoram
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 tablespoon olive oil
    8 slices Prosciutto di Parma

    Cut the chicken into eight pieces. Melt the butter in a small saucepan
    over a pot of boiling water. 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. 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. 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. 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 degrees. Bake for one hour and 45
    minutes without removing the cover. Remove from oven and let stand for
    five minutes. Use scissors to cut from the center of the foil outward in
    four directions, making a cross. 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.
    That's it!

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