Chicken breast is layered with nori, asparagus, fennel fronds, and carrots and wrapped like a maki roll then encrusted with ground dried trumpet mushrooms in this Japanese-Italian fusion recipe. The chicken maki roll is served with beet carpaccio, garnished with sauteed cepe mushrooms and drizzled with truffle vinaigrette.
A combination of Italian and Japanese cuisines, this dish makes a unique and stimulating appetizer for special occasions. Maki roll is a popular Japanese food that is a type of sushi roll that consists of toasted seaweed nori rolled around rice seasoned with vinegar as well as various fillings like vegetables and raw seafood. The Japanese term “maki” means “roll.” In this recipe, the roll consists of chicken, mushroom, and vegetables leaving out the rice. The chicken needs to be sliced into butterfly and pounded with a mallet until it is thin enough to roll together with the other ingredients.
Carpaccio is a popular Italian appetizer that is traditionally made with raw beef. The beef is pounded and sliced very thinly and served chilled with a sauce or dressing. In this recipe, Chef Steven Gugelmeier puts his own spin on these classic foods by rolling vegetables into a thin slice of chicken, which is then laid on a bed of beets a la Carpaccio and mushrooms. The chef takes this dish a step further by browning the whole in a pan, then cooking it in the oven for a few minutes. This dish is then served as an appetizer.
Butterflying is a technique for making a piece of meat thinner, usually to make it quicker to cook. To butterfly chicken breast, place it on a chopping board and along the side of the chicken, slice through the breast almost to the end but not all the way through. Open and spread out flat for pounding.
Ottawa Marriotte Hotel.