Uccelletti Scappati con Polenta

Name: Uccelletti Scappati con Polenta (‘Flown-away’ Sparrows with Polenta)
Yield: Serves 4
Cuisine: Italian
Ingredients: 10 g (¼ oz) dried porcini mushrooms soaked in 150 ml (¼ pint) lukewarm water; 4 small chicken breasts sliced horizontally into 3 thin slices or 12 thin slices of turkey breast; Sea salt; 10 g (¼ oz) dried porcini mushrooms soaked in 150 ml (¼ pint) lukewarm water; 4 small chicken breasts sliced horizontally into 3 thin slices or 12 thin slices of turkey breast; 75 g (3 oz) instant polenta; 50 g (2 oz) unsalted butter; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon passata di pomodore (sieved tomatoes); 1 teaspoon finely chopped fresh flat-leaf parsley; 600 ml (1 pint) water; 1 tablespoon passata di pomodore (sieved tomatoes); 200 g (7 oz) fresh shiitake mushrooms; 1 garlic clove, finely chopped; 2 tablespoons dry red wine; 150 g (5 oz) fresh oyster mushrooms; Seasoned plain flour; 10 g (¼ oz) butter; 1 shallot, finely chopped; 2 tablespoons extra virgin olive oil; 5 x 15 g (½ oz) slices speck; Freshly ground black pepper; 1 tablespoon finely chopped fresh flat-leaf parsley; 40 g (1½ oz) pine kernels

‘Flown-away’ Sparrows with Polenta

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

Sparrow, originally called osei in the Venetian dialect, were a speciality of that region, but this dish was also adopted by Bergamo. Here, the sparrows have ‘flown away’ to be replaced by rolls of chicken fillet!

Ingredients

10 g (¼ oz) dried porcini mushrooms soaked in 150 ml (¼

Europe
Italy
Bergamo
Main course
Venice
Mediterranean

Method

Soak the dried porcini in the water for 30 minutes. Strain well, reserving the soaking liquor, and finely chop the mushrooms.

Put each slice of chicken or turkey between 2 sheets of clingfilm and beat with a mallet until thin. Season each slice with salt and pepper. Onto each scaloppine put one third of a slice of speck, a sprinkling of pine kernels, chopped porc