I’ve been asked to take part in a challenge to create a recipe using San Daniele ham and Grana Padano cheese, and here it is: pinwheel chicken. It looks lovely on the plate and its a lot easier to make than it appears.
The secret is to make a sandwich out of a butterflied chicken breast, by adding a layer of sage leaves on the inside and San Daniele ham slices on the outside, then wrapping it up tightly.
I cooked this in a Sous Vide water bath for 2 hours, but if you dont have one, simply wrap the chicken parcel in a couple of layers of plastic wrap and gently simmer in a pan of water for 45 mins, then finish off in the frying pan. This was lovely with some spaghetti, mixed with a lemony cream sauce made with grated Grana Padano cheese.
This challenge is part of a campaign to promote the Protected Designation of Origin (PDO) The taste of origin and tradition. It has been launched in partnership with the Consortium of Prosciutto di San Daniele and the Consortium of Grana Padano Cheese, funded by the EU and Italian government. I haven’t been paid for this post, but the ham and cheese was sent to me for recipe development purposes.
Some facts about San Daniele ham: it originates in the central region of Northern Italy and is made from the pork from pigs that weigh a minimum of 160kg. Recommended serving suggestions are on its own or with bread.
Some facts about Grana Padano cheese: it originates in Italys Po Valley and is made from partially skimmed raw milk. Younger cheeses are aged for 9-16 months and have a sweet, tangy taste. Older cheeses are aged for more than 20 months. You can eat it on its own with salad or as a snack, or grated or flaked with risotto, pasta, meat and fish.
