Ingredients for 8 rolls:
- 600 gr approx. of thinly sliced chicken breasts
- ‘Nduja Primitiae Italia
- 200 gr approx. of fresh Asiago cheese
- 3-4 tablespoons of semolina flour
- Olive Oil
Salt each chicken breast slice on both sides. Place at the centre of each slice a teaspoon (or more, according to your taste) of ‘Nduja and place on top a stick of Asiago cheese.
Create the rolls trying to fold the edges so as to avoid the stuffing to leak during the cooking. Close the rolls with toothpicks or kitchen string.
Cover the rolls with semolina flour.
Heat a couple of tablespoons of olive oil in a non-stick frying pan over a medium heat and add a knob or two of butter.
When the butter will be melted put the rolls to brown in the frying pan making sure to remove the excess flour.
Pour half a glass of milk (not cold) and add a knob of ‘Nduja (to colour the sauce) in the frying pan and cook for 3-4 minutes until the sauce reaches a creamy texture.
If you wish, once the rolls are ready, you can sprinkle them with grated parmigiano reggiano or pecorino romano and cook au gratin for 2 minutes under a pre-heated grill