Roast Chicken Roulade

A dish that reminds of family tradition, to be combined with the historic Chianti Classico Riserva di Famiglia 2016 Cecchi. 

4 Servings:

1 boned chicken of around 2kg, 2 eggs, 1 tablespoon of 00 white flour, 200ml of milk, 500g of fresh chard, 100g of smoked provola cheese, 1 tablespoon of salted ricotta cheese, 1/2  chicken breast, nutmeg, lemon peel, 1 garlic clove, chopped aromatic herbs (rosemary, sage and thyme), salt (to taste)

Directions:

Bone the chicken (or have your butcher do it if you are unable to) and lay in out on a sheet of plastic wrap in order to make it easier to roll up.

Rub the meat with salt, olive oil, lemon peel and the chopped aromatic herbs

Prepare one or two fairly thick crepes with dough made with the eggs, flour, milk and a pinch of salt

Cook the chard in salted water, drain and squeeze dry before placing it in a mixer

Add to the mixer the cheeses, garlic, the half chicken breast and nutmeg and then blend everything to make a filling

Lay the crepes on the chicken and spread the filling out on them evenly.

Roll up the chicken using the plastic wrap and making sure none of the filling calls out

Tie up the roulade with string, braze it in a hot pan to seal it and create a nice browned exterior

Place the roulade on a grill in an oven that has been pre-heated to 180°C (make sure you put a pan underneath it to catch the fat during cooking) and bake it for around 50 minutes or, if you have a meat thermometer, until the interior temperature reaches 63-65°C.

Let it cool before slicing and serve topped with its own juices and with vegetables of choice.

Wine to pair:

(edited by Stefania Vinciguerra)

Chianti Classico Riserva di Famiglia 2016 Cecchi

Historical Riserva of the Cecchi family, produced only in the best years, has the classic ruby color with scents of dark fruit and hints of strawberry, almost balsamic notes and a good spice base. In the mouth it is broad and well-structured, with a tasty finish. 

Production area: Castellina in Chianti, in the Chianti Classico appellation area, in vineyards at 250 meters above sea level on medium-textured, alkaline soil. 

Grape varieties: 90% Sangiovese, other complementary varieties 10%, pruned to a spurred cordon with a planting density of 5000 plants per hectare and a yield of 6 tons.

Wine-making: traditional on skin vinification with controlled temperature (fermentation at 26°C) for 15 days. Maturation 12 months in barriques and tonneaux and minimum aging 3 months in bottle. 

Alcoholic content: 14% vol. 

Serving temperature: 18°C. 

Suggested food pairing: roasts and game. 

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