Prosciutto Roll-ups Stuffed with Chicken, Pork, and Pistachio Pâté

Name: Prosciutto Roll-ups Stuffed with Chicken, Pork, and Pistachio Pâté
Cuisine: Italian
Ingredients: 1 small onion, chopped; 1 stalk celery, chopped; 1 cup (2 sticks) unsalted butter, at room temperature; ½ teaspoon freshly ground allspice berries; 2 large boneless, skinless chicken breast halves (about ¾ pound); 1 carrot, chopped; 1 tablespoon salt; ½ cup cognac or brandy; ½ cup cognac or brandy; One ½-pound pork tenderloin, trimmed of any fat or silverskin; One ½-pound pork tenderloin, trimmed of any fat or silverskin; 1 pound thinly sliced prosciutto di parma; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 3 tablespoons raw unsalted pistachios

Preparation info

Makes
40
Slices

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This Neapolitan invention of the monzù is a very rich and “intense” preparation, so you will find that each prepared slice of the roll-up will go far and feed a lot of people. Make sure that the prosciutto you buy is cut properly, namely thinly and layered separately so the slices don’t stick together.

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1 small onion, chopped
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Europe
Italy
Starter
Gluten-free
Mediterranean

Method

In a stovetop-proof casserole, mix ½ cup (1 stick) of the butter, the onion, celery, carrot, salt, allspice, the whole chicken breasts, and the whole piece of pork. Cover, turn the heat to medium, and cook until about to bubble vigorously, then reduce the heat to low and cook until the chicken and pork are tender, 25 to 30 minutes, stirring and turning occasionally. Remo