Parrano is a Dutch cheese with Italian charm. No wonder Villa Parrano’s cook Franco loves to cook with it and taught us how to prepare a delicious dinner including the tasty cheese and the truffles found in the backyard of the villa.
We herewith share one of the dishes we’ve made:
Rolled Chicken Breast with Parrano & Truffle filling
Ingredients:
800 g of chicken breast
Salt and pepper to taste
150 g of truffle paste
1 Tbs of flour
12 slices of Parrano cheese
1 glass of dry white wine
100 g of broccoli in small pieces
1 white onion
100 g of carrots cut in rounds
1 clove of garlic
100 g of zucchini -julienne strips
1 bunch of thyme
Preparation:
1. Boil the vegetables separately in salty water
2. Slice the chicken breasts in 12 slices and place on the cutting board, season with salt and pepper
3. Spread each with truffle paste, add a Parrano slice and roll them up
4. Then roll each in flour to coat them
5. Pan fry the rolled chicken breasts until they are seared, add the onion and garlic and fry for a few minutes
6.Add the white wine and leave it to reduce
7. Add a ladle of chicken broth and cook for a further 6-8 minutes
8.Place the chicken on a bed of hot seasoned vegetables and pour over some of the sauce from the pan
Our complete menu consisted of the following:
Appetizer
Stuffed artichokes
Starter/Pasta
Ravioli with a ricotta and squash filling
Main
Rolled chicken breast filled with Parrano cheese and truffles
Dessert
Tiramisu
Click here for more about our stay at Villa Parrano.
