John Myers
Fagottini Con Mousse Di Pollo
The perfect fagottini con mousse di pollo recipe with a picture and simple step-by-step instructions.
- 250 g Chicken fillet
- 10 g Butter
- 1 tbsp White wine
- ——
- 80 g Cream cheese
- 3 tbsp White wine
- Pepper
- 250 g Parma ham
- Mayonnaise for decoration
- Season the chicken fillets and fry them all over in butter, deglaze with 1 tablespoon of white wine and simmer on a low heat for about 15-20 minutes, turning every now and then.
- Let cool down a bit.
- Process the cooled, still lukewarm chicken into mousse in the cutter, place in a small bowl and mix with 3 tablespoons of white wine and the cream cheese.
- Season to taste with a little pepper (better no salt, as the ham brings salt) and place in the refrigerator.
- When the mass has cooled down, it can be processed further.
- Divide the large slices of Parma machine into thirds and place a portion of chicken mousse the size of a nut on top and wrap it up.
- Finally, decorate all the packets with mayonnaise.
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