Ham Antico Borgo d’Anselmi Conti and Chicken Roll
Boil the fresh spinach in some hot water. When the spinach is cooked, wring it out, eliminating the water, season with salt and pepper and thinly crumble with a knife add the grated Parmigiano Reggiano cheese. Lightly beat each slice of chicken breast with a steak hammer to make them thinner and cut off the crust of the Fontina cheese and with a potato peeler or a sharp knife make thin slices.
Then, make the chicken rolls: put on each sliver of meat a slice of Antico Borgo d’Anselmi ham, one or two slivers of Fontina cheese and a spoon of boiled spinach, distributing evenly them on the chicken. Roll the chicken tightly then, cover with a second slice of ham and fix the roll with a toothpick; continue in the same way with the rest of the rolls.
Melt the butter in a wide nonstick pan and put the rolls and brown each side on a naked flame. When the ham is crisp add the white wine. Let the wine evaporate and add two spoonful of bouillon, salt and put on lid. Cook the rolls for about 20 minutes (it depends on the thickness of the meat). If the meat dries too rapidly during the cooking process, add another spoonful of bouillon. Serve them with the cream from the cheese, that melts during the cooking.