Ingredients
- —300 g chicken breast
- —1 ripe pear
- —80 g cambozola
- —6 slices of prosciutto
- —20 g butter
- —1 tbsp honey
- —2 sprigs of rosemary
- —pepper
Instructions
Remove the core from the pear and slice it into long pieces.
Cut the chicken breast into wide strips.
Cut the cambozola into pieces the same size as the chicken strips.
Lay the chicken on a work surface and top with pear, cambozola, and a sprig of rosemary.
Lightly season with pepper and roll tightly.
Wrap each roll in a slice of prosciutto and secure with a toothpick.
Melt the butter in a large pan.
Briefly sear the involtini on high heat until golden brown all around.
Lower the heat, cover, and let them cook gently for a few more minutes.
Remove the involtini from the pan.
Add honey and extra rosemary to the pan juices and stir to combine.
Spoon the sauce over the involtini and serve immediately.
Serving Tip
Tender chicken, ripe pear, and creamy cambozola come together in a warm and autumnal dish. A refined recipe with a subtle sweet touch and herbaceous depth. Serve these involtini warm, with something fresh like arugula, simple pasta, or a piece of bread on the side.
Storage Tip
Covered, the involtini can be stored in the fridge for up to one day and gently reheated in the pan.