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.