This dish looks quite tricky to prepare but is actually very easy. It’s been a favourite of mine for a while now. It turns an ordinary chicken leg into quite a show off dish. Serves 4
- 4 whole chicken legs — leg and thigh
- 4 slices parma ham
- 50 grams bread crumbs — freshly ground
- 1 tablespoon parsley — chopped
- 1/4 whole nutmeg — grated
- 75 grams mortadella — chopped
- 1 clove garlic — chopped
- 2 eggs
- Bone the legs. This is a bit fiddly but not too difficult. You should get one roughly rectangular shaped fillet from each leg.
- Mix together the eggs, bread crumbs, parsley, garlic, mortadella and nutmeg to make the stuffing. Season with pepper. Don’t add salt because both the mortadella and the parma ham are quite salty.
- Place 1/4 of the mix along the centre of each leg fillet.
- Roll up to form a sausage shape and then wrap with a slice of Parma ham. If the slices are quite small then you might have to use two. It is easiest if you place the ham flat on a chopping board, place the chicken on top and then roll up.
- Place on an oiled baking tray and roast for 20 minutes at 200°C 400°F or gas mark 6
- Allow to rest for a few minute and then slice into thick rounds.
Note. The is my version of a recipe by Antonio Carluccio. The original used back bacon instead of Parma ham. If you use bacon you will probably have to tie the fillets with kitchen string. You will also need to brown them in olive oil before roasting