A few months ago, I had the pleasure of meeting the lovely Italian chef Giancarlo Caldesi, ambassador for Grana Padano Cheese and Prosciutto di San Daniele, when I attended a PDO ‘Taste of Origin and Tradition’ Cookery Event to help promote these Italian Protected Designation of Origin products.
I was delighted to be invited to take part in the PDO Cookery Challenge, and I was provided with a hamper including two PDO products, Grana Padano cheese and Prosciutto di San Daniele, cooking accessories and background information on the products.
Stuffed Chicken Wrapped in Proscuitto di San Daniele with Pea Risotto and Grana Padano Cheese Salad Recipe (Serves 4)
For the Chicken:
- 4 Chicken breast
- 8 slices of Proscuitto di San Daniele
- 50g Grana Padano Cheese
For the Risotto:
- 300g Risotto Rice
- 1 pint Vegetable Stock
- 1 cup of Frozen Peas
- 1 Onion, chopped
- 8 slices of Proscuitto di San Daniele, chopped
- 1 cup of Grana Padano Cheese
For the Salad:
- 1 bag of Mixed Green Leaves
- 1 Red Pepper, sliced
- Shavings of Grana Padano Cheese
To Make the Stuffed Chicken Wrapped in Proscuitto di San Daniele:
- Pre-heat the oven to 200C/ 400F/ Gas 6.
- Season the chicken breast to taste with salt and pepper.
- To make the stuffed chicken breast, make a pocket in the chicken breast and add shavings of Grana Padano Cheese. Wrap the Proscuitto di San Daniele around the chicken breast.
- In a medium-sized frying pan, heat olive oil, sear the chicken breast until golden.
- Place into the pre-heated oven for around 10 minutes.
To Make the Pea and in Proscuitto di San Daniele Risotto:
- Heat 2 tablespoons of olive oil in a pan, add the chopped onions and fry for around 4 minutes until golden.
- Add the rice and cook, stirring frequently, until the liquid is absorbed.
- Add the vegetable stock, half a cup at the time, stirring occasionally and waiting until it’s absorbed before adding more. Reduce the heat and cook for 15-20 minutes, until the rice is almost tender.
- Stir in the peas and Proscuitto di San Daniele, add a salt and pepper to taste and cook for a further 5 minutes. Serve sprinkled with freshly grated Grana Padano Cheese and black pepper.
I wanted to make a dish to incorporate the PDO ingredients and bring them together on the plate, using as much as I could, without overdoing it. After much thought and consideration, I decided to make Chicken Stuffed with Grana Padano Cheese and wrapped in Proscuitto di San Daniele, served with Creamy Pea and Prosuitto di San Daniele Risotto and crunchy Mixed Leaves and Red Peppers Salad with shavings of Grana Padano Cheese.
I liked cheese, especially Grana Padano Cheese, you don’t need much of it as it is full of flavour. As I love cheese so much, I found a way of adding it to each item on the plate, shavings inside the chicken, grated on the risotto and shavings on the salad.
Proscuitto di San Danielle was used to wrap the chicken and lock in the flavours and moisture, and also to give flavour to the risotto. It is very similar to the classic pea and ham risotto, but it has more depth as Proscuitto di San Danielle adds a lovely flavour to the risotto.
The whole family loved our Stuffed Chicken Wrapped in Proscuitto with Pea Risotto and Grana Padano Salad and we will be making it again soon.
For more information and suggestions on how to enjoy Prosciutto di San Daniele and Grana Padano Cheese, including recipes from renowned chef, Giancarlo Caldesi, please visit www.prosciuttosandaniele.it and www.granapadano.it.
I was sent a hamper to take part in the PDO Cookery Challenge, however the opinions expressed in this post are honest and my own.