My culinary ambitions were fired up recently when the Italian consul in Goa, India, Antonio Dalnegro, and his wife Laura confirmed they would come for dinner to our humble abode. Laura Dalnegro is one of the best cooks I know and she is a gifted teacher as well. She managed to pass on her considerable knowledge in the kitchen to her maids who have turned into extraordinary cooks themselves. Laura Dalnegro hails from Genoa in Liguria, an Italian region known for many delicacies, among them first-class olive oil, pesto and focacchia, luscious bread smothered in olive oil. For this dinner I wanted to prepare something special and creative in the hope to demonstrate my cooking skills. I came up with the following dish, which got me many compliments. I have added it to the rather short list of recipes I keep on preparing for my beloved men because even my son likes these chicken rolls. They not only taste delicious, they are also easy to make and dont take a long time preparing. So far I have not been able to gather any experiences about freezing them, yet. They disappear so quickly.
- 907 grams chicken breasts (or boneless legs)
- 5 tablespoons pesto
- 250 millilitres wholewheat flour
- 5 tablespoons olive oil
- 3 large red onions
- 250 millilitres white wine
- 500 millilitres chicken broth (or beef stock or water)
Chicken-Pesto-Rolls is a community recipe submitted by Kornelia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Atta: full grains ensure complete nutrition Wheat is an ancient grain, which humans eat for more than 12,000 years. It played a vital role in the sacred rituals of many cultures. Greek, Roman, Sumerian and Finnish mythology had gods and goddesses of wheat. Although I do not pray to the goddess of wheat, it plays an important part in feeding my family. In my kitchen I practically never use white flour, only whole wheat flour or atta, as it is called in India. This has one reason: White flour lacks the bran and the germ of the wheat grain, the parts which offer the most nutrition. From a health point of view refining flour makes no sense at all. Whole wheat is a good source of dietary fiber, manganese and magnesium which help prevent many diseases. Different research studies show that eating frequently whole grains can help avoid type 2 diabetes and the forming of gallstones. Food rich in fiber keeps your colon moving and can help to protect you and your loved ones from breast and other hormone related cancers, colon cancer, childhood asthma and heart disease. Recently scientists claimed whole grains may be even more beneficial as is known today. According to press reports research methods have overlooked many powerful phytonutrients in whole grains. It seems that for years researchers have only measured free forms of phytonutrients, which are immediately absorbed into the bloodstream. The bound forms however are attached to the walls of plant cells. They must be released by bacteria in the intestines to be absorbed by the body. This does not matter so much when you analyze fruits and vegetables, as they have more than 70 per cent freephytonutrients. But in whole grains bound hytonutrients make up 99 per cent, which so far have been ignored. This may help explain the low risk for colon cancer of populations eating diets high in fiber-rich whole grain. Whenever I buy whole wheat flour, I check out the manufacturing date. Instead of choosing a brand I choose the packet which is freshest. A short description of the nutritional values of other ingredients used in this recipe is available on my website. Basil: www.mediterraneancooking.in/nutritional-values/basil-natures-luscious-aspirin Cashew nuts: www.mediterraneancooking.in/nutritional-values/cashew-a-low-fat-nut Chicken: www.mediterraneancooking.in/nutritional-values/chicken-for-proper-metabolism Garlic: www.mediterraneancooking.in/nutritional-values/garlic-the-divine-ingredient