Get ready to roll

steamed chicken in red pepper cream

Characteristics: good and tasty, relatively easy to do (if you’re patient), not expensive and gluten free. I learned to do this finger food during the Gambero Rosso cooking course. Of course ,considering my character ,I’m a little ‘rebel ,I’ve made some small changes. Just between us, this finger food, like many others, if it’s not cut into small pieces could also be served as a main , so you decide. Me ,I am a true lover of mini and single portions so I prefer it in this way. Best not forget that the idea of Tabasco came from  Nick. A good weekend to everyone and enjoy the Aperitivo!

Serves 6
300 grams chicken breast
1 yellow pepper
1 red pepper
25 grams pine nuts
Parsley
1 clove garlic
Evo Oil
Salt
Tabasco
How it works:
Cook the peppers in the oven at 180 degrees, peel them and set aside. Beat the chicken with a meat mallet, salt and place the red pepper inside the chicken  .But the chicken inside a piece of cling film and close the edges whilst rolling to form a sausage shape. Close the cling film with a knot on both sides and steam for 20 minutes. Blend in a mixer the yellow pepper with pine nuts, parsley, garlic and salt. When the chicken is ready , leave to cool, remove the film. Slice it and serve with the yellow pepper cream at the base. Add on top of the sliced chicken a pinch of salt , a drop of evo oil and a dash of Tabasco.