Chicken roll with courgettes and Speck

Method

Introductory photographs from the original

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1. 1.1Step 1 of 14

   I wash and trim 2 courgettes, grate coarsely, lightly salt in a sieve and drain for at least 15 minutes to remove water.

   

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2. 2.2Step 2 of 14

   I cut the third courgette into sticks.

   

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3. 3.3Step 3 of 14

   I crumble bread into a bowl, moisten with milk and mash.

   

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4. 4.4Step 4 of 14

   I mix egg, Parmesan, salt, pepper and grated organic lemon zest in a bowl.

   

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5. 5.5Step 5 of 14

   I combine and add well-squeezed courgettes and bread.

   

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6. 6.6Step 6 of 14

   I add the minced chicken and mix well.

   

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7. 7.7Step 7 of 14

   I oil a large sheet of baking paper, add the mixture and flatten into a rectangle about 1 cm thick.

   

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8. 8.8Step 8 of 14

   I put courgette sticks in the centre, removing their watery, bland white centres, and add sun-dried tomatoes.

   

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9. 9.9Step 9 of 14

   Using the paper, I roll and close the meatloaf, then unwrap.

   

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10. 10.10Step 10 of 14

    I line up the Speck slices.

    

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11. 11.11Step 11 of 14

    I roll again.

    

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12. 12.12Step 12 of 14

    I twist the paper ends closed like a sweet wrapper, place on a tray and bake at 180°C for 30 minutes.

    

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13. 13.13Step 13 of 14

    I open the roll and bake for another 10 minutes.

    

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14. 14.14Step 14 of 14

    I cool slightly and slice, reserving the juices to moisten the slices, and add a drizzle of extra virgin olive oil.

    

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