These Chicken Ham and Romanesco Bites are flavorful with the classic Sicilian filling, which is seasoned breadcrumbs. In this recipe, we’ve traveled across Italy. Perfect for an important dinner with the flavors of tradition.
Romanesco is composed of 92% water, contains a small amount of fiber and protein. It also has a good concentration of minerals, including potassium, calcium, magnesium, and phosphorus. Among the vitamins, it mainly contains vitamin C, along with A and the B group.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Slow Cook
- Cuisine: Italian
- Energy 451.28 (Kcal)
- Carbohydrates 35.40 (g) of which sugars 5.95 (g)
- Proteins 37.09 (g)
- Fat 19.80 (g) of which saturated 9.19 (g)of which unsaturated 5.59 (g)
- Fibers 7.71 (g)
- Sodium 1,008.55 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 10.5 oz chicken breast (very thin slices)
- 2.2 lbs Romanesco broccoli
- 1 clove garlic (minced)
- 1 bunch chopped parsley
- to taste rosemary
- to taste sage
- 3.5 tbsp butter
- to taste salt
- to taste black pepper
- 3.5 oz high-quality cooked ham, fat-free
- 3.5 oz breadcrumbs
- 1 oz Pecorino Romano cheese (grated)
- 2 oz smoked provola cheese
Chicken Ham and Romanesco Bites
Tools
What we need to make the
- Wok
- Pan
- Knife
- Skewers wooden
- Chopping board
Preparation of Chicken Ham and Romanesco Bites
Wash and trim the Romanesco.
Boil it halfway, about 5 minutes from the boil, with a little salt.
Once it’s al dente, cool it under cold water and drain.
Meanwhile, on a cutting board, cut the ham into squares the same size as the chicken scallops, and place them on the chicken slices, completing with small squares of provola.
Now prepare the seasoned breadcrumbs with minced garlic and parsley, grated Pecorino Romano cheese, salt and pepper to taste, a drizzle of oil, and a little water.
Mix well. The mixture should have the consistency of a meatball.
Cook the skewers in a pan with butter, rosemary, and sage for 1 minute per side. Then set aside.
In a wok, sauté 1 garlic clove with 1 tablespoon of extra virgin olive oil for 1 minute, then add the Romanesco broccoli.
Sauté in the pan, then add a ladle of their cooking water, and cook for 2 minutes,
Pour the broccoli into the pan with the rolls. Cover and complete the cooking for another 5 minutes.
On low heat
Remove the skewers and plate as shown in the photo
conservation and advice
The cooked dish can be stored for up to 3 days in the fridge and up to 3 months in the freezer.
You can substitute chicken with turkey breast or very thin slices of beef carpaccio, and Romanesco broccoli can be replaced with cauliflower or regular broccoli.
