The prosciutto gives this simple dish richness and makes it perfect even for fancy dinners. Speck is similar to prosciutto but usually a little more moist. Use speck if possible, as it tends to dry out less and has the same rich flavor as prosciutto. This dish pairs well with a fullerbodied Puglian rosé (from Negroamaro) or a light- to medium-bodied red.
1. On a clean working surface, spread out the pounded chicken filets. Cover each with a slice of prosciutto and sprinkle with ¼ of the pecorino cheese. Roll up each filet and close it with a toothpick. Set aside.
2. In a large pan, heat the olive oil over medium-high heat. Add the roll-ups and cook for about 3 minutes on each side, until they are well browned on all sides. Add the wine, scrape the bottom of the pan to loosen any pieces of meat, reduce the heat, and cook for 10 minutes. Add salt, to taste.
Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.