{"id":2011,"date":"2023-11-30T12:00:53","date_gmt":"2023-11-30T11:00:53","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/poitrine-de-poulet-enrobe-de-jambon-pollo-al-prosciutto\/"},"modified":"2023-11-30T12:00:53","modified_gmt":"2023-11-30T11:00:53","slug":"poitrine-de-poulet-enrobe-de-jambon-pollo-al-prosciutto","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/poitrine-de-poulet-enrobe-de-jambon-pollo-al-prosciutto\/","title":{"rendered":"Poitrine de poulet en jambon – Pollo al Prosciutto"},"content":{"rendered":"

<\/p>\n

\n

Poulet en cro\u00fbte de jambon<\/h2>\n

<\/p>\n

\n

Le Poulet al Prosciutto est un excellent plat principal pour tout menu avec une touche festive.<\/p>\n<\/p>\n

\n
    \n
  • Papier sulfuris\u00e9<\/li>\n
  • Ficelle de cuisine<\/li>\n<\/ul><\/div>\n
    \n
      \n
    • 1 grande poitrine de poulet (environ 500 g)<\/li>\n
    • 1,5 saucisses Salsiccia<\/li>\n
    • 50 g de chapelure<\/li>\n
    • 3 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/li>\n
    • 4 branches de romarin<\/li>\n
    • 1 cuill\u00e8re \u00e0 soupe de graines de fenouil<\/li>\n
    • 150 g de jambon de Parme<\/li>\n
    • Sel<\/li>\n
    • Poivre<\/li>\n<\/ul><\/div>\n
      \n
        \n
      1. \n

        Ouvrir la poitrine de poulet avec une coupe papillon afin qu’elle puisse \u00eatre d\u00e9pli\u00e9e dans la longueur.<\/p>\n<\/li>\n

      2. \n

        Placer la poitrine de poulet ouverte entre deux feuilles de papier sulfuris\u00e9 et la battre avec un attendrisseur de viande ou un rouleau \u00e0 p\u00e2tisserie jusqu’\u00e0 obtenir une surface d’environ 20 x 30 cm.<\/p>\n<\/li>\n

      3. \n

        Pour la farce, retirer la chair de la Salsiccia et la m\u00e9langer dans un bol avec la chapelure, les aiguilles finement hach\u00e9es d’une branche de romarin, les graines de fenouil, 2 cuill\u00e8res \u00e0 soupe d’huile d’olive, du sel et du poivre.<\/p>\n<\/li>\n

      4. \n

        Pr\u00e9chauffer le four \u00e0 180 \u00b0C.<\/p>\n<\/li>\n

      5. \n

        Sur une feuille de papier sulfuris\u00e9, disposer les tranches de jambon de Parme pour former une surface de la taille de la poitrine de poulet, en veillant \u00e0 ce que les tranches se chevauchent l\u00e9g\u00e8rement.<\/p>\n<\/li>\n

      6. \n

        Placer la poitrine sur le jambon de Parme pr\u00e9par\u00e9 et r\u00e9partir la farce en son milieu, de gauche \u00e0 droite. Rouler ensuite l’ensemble comme un strudel. Poser les branches restantes de romarin sur le rouleau et le lier fermement avec la ficelle de cuisine \u00e0 intervalles r\u00e9guliers.<\/p>\n<\/li>\n

      7. \n

        Mettre le rouleau dans une r\u00f4tissoire et cuire au four \u00e0 180 \u00b0C pendant 35-40 minutes. Laisser reposer pendant 5 minutes, puis d\u00e9couper en tranches et servir sur un plat.<\/p>\n<\/li>\n<\/ol><\/div>\n

        \n
        poulet<\/div>\n
        Difficile<\/div>\n
        plat principal<\/div>\n<\/p><\/div>\n<\/div>\n

        <\/p>\n

        <\/div>\n

        Assurez-vous d’acheter des ingr\u00e9dients vraiment italiens lors de vos achats. Seule la v\u00e9ritable Salsiccia italienne et le v\u00e9ritable jambon de Parme ont ce go\u00fbt particulier qui rend ce plat si d\u00e9licieux. Si vous ne trouvez pas de poitrine de poulet, vous pouvez alternativement utiliser de la poitrine de dinde ou de pintade.<\/p>\n

        \n
        \"\"<\/figure>\n
        \"\"<\/figure>\n<\/figure>\n

        Ma\u00eetriser la coupe papillon de la poitrine de poulet<\/strong><\/h2>\n

        Une coupe papillon, \u00e9galement connue sous le nom de \u00ab\u00a0Butterfly Cut\u00a0\u00bb, est une m\u00e9thode utilis\u00e9e pour aplatir uniform\u00e9ment une poitrine de poulet, ce qui permet une cuisson plus rapide et plus uniforme.<\/p>\n

          \n
        1. Placez la poitrine de poulet d\u00e9soss\u00e9e sur une planche \u00e0 d\u00e9couper, c\u00f4t\u00e9 lisse vers le haut.<\/li>\n
        2. Trouvez le c\u00f4t\u00e9 le plus \u00e9pais de la poitrine. Commencez \u00e0 d\u00e9couper sur ce c\u00f4t\u00e9 le plus \u00e9pais, horizontalement le long du c\u00f4t\u00e9 long, mais sans aller jusqu’au bout. La coupe doit traverser environ les trois quarts de la poitrine de poulet. Veillez \u00e0 ne pas la couper enti\u00e8rement.<\/li>\n
        3. Ouvrez la poitrine comme un livre. La coupe permet d’ouvrir la poitrine pour obtenir une surface plus grande et uniforme.<\/li>\n
        4. Pour assurer une \u00e9paisseur uniforme, vous pouvez aplatir l\u00e9g\u00e8rement la viande avec un attendrisseur de viande ou un rouleau \u00e0 p\u00e2tisserie.<\/li>\n<\/ol>\n

          Suggestions de service et id\u00e9es d’accompagnement<\/strong><\/h2>\n

          Servez votre Poulet al Prosciutto avec des l\u00e9gumes cuits \u00e0 la vapeur tels que les asperges vertes, le brocoli ou des champignons saut\u00e9s. Comme accompagnement, nous recommandons du risotto, de la polenta ou une pur\u00e9e de pommes de terre. Pour une excellente sauce, vous pouvez monter le jus de cuisson avec un peu de beurre froid. Une goutte de vinaigre balsamique convient parfaitement.<\/p>\n

          Poitrine de poulet au jambon – Suivre la recette pas \u00e0 pas<\/strong><\/h2>\n
          \n
          \"\"<\/figure>\n
          \"\"<\/figure>\n
          \"\"<\/figure>\n
          \"\"<\/figure>\n
          \"\"<\/figure>\n
          \"\"<\/figure>\n
          \"\"<\/figure>\n
          \"\"<\/figure>\n
          \"\"<\/figure>\n
          \"\"<\/figure>\n
          \"Enrouler<\/figure>\n<\/figure>\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          D\u00e9couvrez la recette raffin\u00e9e du \u00ab\u00a0Pollo al Prosciutto\u00a0\u00bb, un plat de r\u00e9sistance id\u00e9al pour un menu festif. Utilisez des ingr\u00e9dients authentiques italiens, comme la v\u00e9ritable Salsiccia et le Parmaschinken, pour r\u00e9aliser cette poitrine de poulet farcie, enroul\u00e9e dans du jambon de Parme.<\/p>\n","protected":false},"author":2,"featured_media":2010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"\nPoitrine de poulet en jambon - Pollo al Prosciutto - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/poitrine-de-poulet-enrobe-de-jambon-pollo-al-prosciutto\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Poitrine de poulet en jambon - Pollo al Prosciutto - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez la recette raffin\u00e9e du "Pollo al Prosciutto", un plat de r\u00e9sistance id\u00e9al pour un menu festif. 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