A simple but elegant dish that uses a few genuine ingredients.
fresh spinach, stemmed and rinsed
chicken cutlets flattened to 1/8th inch thick
gorgonzola dolce, diced
ounces chopped walnuts
Filippo Berio extra virgin olive oil
Cook the spinach without any additional water in a covered sauté pan until it just wilts. Drain, cool, squeeze dry and chop. Transfer to a bowl and add the cheese and nuts. Set aside.
Salt and pepper the cutlets on both sides. Divide and spread the spinach mixture on the cutlets. Roll each one up and tie in several places with kitchen string.
Heat the olive oil in a sauté pan and add the pancetta; cook until the pancetta renders its fat; transfer to a plate. In the drippings add the involtini and cook them until nicely browned, adding more oil if necessary. Transfer the involtini to a dish and keep warm.
Raise the heat to high, add the wine and scrape up the bits in the pan; cook until the mixture begins to reduce and thicken; stir in the butter and smooth out the sauce.
Remove the strings from the involtini; place on a platter and pour the sauce over the top.
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