1 1/2 cups seasoned bread crumbs (1 1/2 cups plain crumbs, with 1 T grated Parmesan, 1 t. minced Italian parsley, 1 clove minced garlic, salt and pepper to taste)
1/4 lb. salt pork, cut into thin strips
1/4 lb. provolone, cut into thin strips
Bamboo skewers (at least 6 inches long)
My daughter and I make this in our Cooking School, which I write about on my blog/site UNCONFIDENTIALCOOK.COM. The recipe was handed down from my college roommate’s grandmother, who emigrated from Italy and was a fantastic cook.
1Cut chicken into 2-inch strips (about 2 inches by 3 inches), and pound until thin.
2Brush with melted butter. Season with salt and pepper. Sprinkle with bread crumbs. Take 1 to 2 pieces of salt pork, 1 to 2 pieces of provolone and lay them on one end of the chicken strips. Roll tightly.
3Skewer with a bay leaf between each piece. Brush with melted butter, sprinkle with bread crumbs and broil for up to 8 minutes. Turn and repeat.
The higher your hand, the more even the distribution.
Bill Nye on Food
Our favorite celebrated science geek with a bowtie is back, and he's poking holes in popular thought such as food safety. Bill Nye took time to answer a few questions for Chowhound as his new show, Bill Nye Saves the World, releases today on Netflix. We wanted his takes on collaborating with Food Network's Alton Brown in an episode, molecular gastronomy, and one of the most hot-button food-science issues today — GMOs. Read more.