|Involtini Di Aspagrai E Pollo|
As mentioned yesterday, here's the recipe for Chicken and Asparagus Roulade adapted from Guiliano Gasali's Kitchen 04. I used the baked chicken I made yesterday instead of ham. I admit I had a hard time making the dough, next time I'll just buy the ready-made in the market. The bread is a bit hard and chewy, the way I like it!
Just prepare asparagus, baked chicken, mozzarella cheese, olive oil (or butter), salt and pepper. For the dough: 300g bread flour, 100g olive oil, salt, and warm water. Sift the flour onto the working surface. Make a well in the center and put in the olive oil, salt, and warm water. Mix the ingredients and knead using the heels of your hands. Place the dough in a floured bowl. Cover with dampened towel and refrigerate for an hour before using. Bring the salted water to boil. Cook the asparagus until soft. Cool the asparagus under cold water. Cut lengthwise in half. Flatten the dough with the roller until the dough is as thin as paper. Brush oil (butter) over every pasta sheet. Arrange the chicken, asparagus, and mozzarella on the sheet. Roll in roulades. Place the roulades in the baking pan. Bake in an oven for 25-30 minutes to 180°C (350°F). Bake until golden brown.