Chicken roll with ricotta and dried tomatoes

Recipe preparation

1Rinse and spin spinach. Prepare chicken rolls.
2Mix ricotta in a bowl with parmesan and dried tomatoes cut in small cubes.
3Place each chicken piece between 2 rectangles of cling film and flatten with rolling pin. Remove film. Add salt and pepper.
4Spread ricotta mixture the length of 2 chicken pieces. Cover with remaining chicken pieces to produce 2 “joints”.
5Put them on 2 rectangles of cling film. Roll them well into the cling film and pull tightly to produce 2 chicken sausage puddings wrapped in film.
6Remove film and decorate these 2 joints with lard, i.e. surround them lengthwise with 10 slices lard juxtaposed one against the other. Put the 2 decorated chicken joints at the edge of 2 large rectangles of cling film (special for cooking and wrapping).
7Roll them up several times in the cling film, holding them tight. Tie the 2 ends of cling film to enclose chicken rolls hermetically, so that steam cannot penetrate during cooking.
8Fill reservoir for steaming to maximum. Cook chicken rolls in steam for 25 minutes. 5 minutes before end of cooking time pour spinach into second bowl, place it above joints and continue cooking.
9Remove cling film and serve chicken rolls with spinach. Add salt and pepper to taste.

1Rinse and spin spinach. Prepare chicken rolls.
2Mix ricotta in a bowl with parmesan and dried tomatoes cut in small cubes.
3Place each chicken piece between 2 rectangles of cling film and flatten with rolling pin. Remove film. Add salt and pepper.
4Spread ricotta mixture the length of 2 chicken pieces. Cover with remaining chicken pieces to produce 2 “joints”.
5Put them on 2 rectangles of cling film. Roll them well into the cling film and pull tightly to produce 2 chicken sausage puddings wrapped in film.
6Remove film and decorate these 2 joints with lard, i.e. surround them lengthwise with 10 slices lard juxtaposed one against the other. Put the 2 decorated chicken joints at the edge of 2 large rectangles of cling film (special for cooking and wrapping).
7Roll them up several times in the cling film, holding them tight. Tie the 2 ends of cling film to enclose chicken rolls hermetically, so that steam cannot penetrate during cooking.
8Fill reservoir for steaming to maximum. Cook chicken rolls in steam for 25 minutes. 5 minutes before end of cooking time pour spinach into second bowl, place it above joints and continue cooking.
9Remove cling film and serve chicken rolls with spinach. Add salt and pepper to taste.