A Private Chef Tries To Make A 3-Course Meal For 4 for $20 • Tasty

Ingredients

• 4 slices Sliced Bread (day‑old white or country loaf)
• 4 tablespoons Olive Oil (extra‑virgin, divided for brushing and ribbons)
• 12 slices Prosciutto (thinly sliced, $4 pack)
• 1 cup Ricotta Cheese (full‑fat for creaminess)
• 1 whole Lemon (zest and juice used separately)
• 1 medium Zucchini (peeled into ribbons with vegetable peeler)
• 2 cloves Garlic Cloves (peeled, one for rubbing bread, one for sauce)
• 2 tablespoons Italian Parsley (chopped, flat‑leaf only)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly cracked)
• 4 pieces Boneless Skinless Chicken Thighs (about 1 lb, pounded to ¼‑inch thickness)
• ½ cup Spinach (packed, fresh)
• 1 cup Shredded Mozzarella Cheese (low‑moisture)
• 8 oz Fettuccine Pasta (dry)
• 2 large Red Bell Peppers (roasted, skin removed)
• 1½ cups Chicken Broth (low‑sodium)
• 6 tablespoons Butter (cold, cut into small pieces)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1½ teaspoons Gelatin Powder (unflavored)
• 2 tablespoons Water (for blooming gelatin)
• 2 cups Half‑and‑Half (full‑fat)
• ⅓ cup Granulated Sugar (divided: ⅓ cup for panna cotta, ¼ cup for strawberry puree)
• 1 lb Frozen Strawberries (thawed)
• ½ cup Water (for strawberry puree)

Instructions

1. Preheat Oven and Prepare Bread & Prosciutto

   Set oven to 425°F. Arrange prosciutto slices on a baking sheet and place bread slices (both sides brushed with olive oil) on the same sheet.

   Time: PT5M

   Temperature: 425°F

2. Crisp Prosciutto and Toast Bread

   Bake for 6‑10 minutes, until prosciutto is crisp and bread is golden. Remove and let cool slightly.

   Time: PT10M

   Temperature: 425°F

3. Make Whipped Lemon Ricotta

   In a food processor combine ricotta, 1 Tbsp olive oil, lemon zest, a pinch of salt, and a pinch of pepper. Process until smooth and airy, about 30 seconds. Let rest while you finish other prep.

   Time: PT5M

4. Create Zucchini Ribbons

   Using a vegetable peeler, slice the zucchini lengthwise into thin ribbons. Toss gently with 1 Tbsp olive oil, a pinch of salt, and a pinch of pepper. Set aside.

   Time: PT5M

5. Assemble Tartine

   While the bread is still warm, rub one side of each slice with a peeled garlic clove. Spread ~2 Tbsp ricotta in the center, top with a few zucchini ribbons, crumble half a slice of crisp prosciutto over, sprinkle chopped Italian parsley, and finish with salt and pepper.

   Time: PT5M

6. Prepare Chicken Filling

   In a bowl combine shredded mozzarella, chopped spinach, and 1 minced garlic clove. Mix until evenly distributed.

   Time: PT5M

7. Pound Chicken Thighs

   Place a piece of plastic wrap on a cutting board, lay a chicken thigh on top, cover with another sheet of plastic wrap, and pound with a meat mallet until about ¼‑inch thick, keeping the meat flat and even.

   Time: PT5M

8. Season and Wrap Chicken

   Season each pounded thigh with salt and pepper. Lay two slices of prosciutto on a clean piece of plastic wrap, place the chicken on top, spread a thin layer of the cheese‑spinach filling, then roll tightly, using the plastic wrap to keep the roll tight. Secure with toothpicks if needed.

   Time: PT5M

9. Sear Chicken Rolls

   Heat 2 Tbsp olive oil in a large oven‑safe skillet over medium‑high heat. Add the chicken rolls, seam side down, and sear until golden brown on all sides, about 5 minutes total.

   Time: PT5M

   Temperature: medium‑high

10. Finish Chicken in Oven

    Transfer the skillet to the oven and bake at 400°F for 15‑20 minutes, until the chicken reaches an internal temperature of 165°F and the prosciutto is crisp.

    Time: PT20M

    Temperature: 400°F

11. Roast Red Bell Peppers

    Place whole peppers on a baking sheet and broil on high for 2‑3 minutes, turning until the skins are blackened all over. Remove, place in a bowl, and cover to steam for 5 minutes.

    Time: PT5M

    Temperature: high broil

12. Peel and Blend Peppers

    Remove charred skins, stems, and seeds. Transfer peeled peppers to a blender, add 2 minced garlic cloves, and blend until smooth.

    Time: PT5M

13. Saute Pepper Puree

    Return the blended pepper mixture to the skillet, sauté over medium heat for 5 minutes, stirring occasionally.

    Time: PT5M

    Temperature: medium

14. Deglaze and Reduce Sauce

    Add 2 Tbsp lemon juice, scrape up browned bits, then pour in 1½ cups chicken broth. Bring to a boil, then reduce heat and simmer until the sauce is reduced by half, about 10 minutes.

    Time: PT10M

    Temperature: medium

15. Finish Sauce with Butter

    Whisk in cold butter, one tablespoon at a time, allowing each piece to melt before adding the next, creating a glossy emulsion.

    Time: PT5M

    Temperature: low

16. Cook Fettuccine

    Boil a pot of salted water, add fettuccine, and cook al dente according to package (about 10 minutes). Drain, reserving a splash of pasta water.

    Time: PT10M

    Temperature: boiling

17. Bloom Gelatin for Panna Cotta

    Sprinkle 1½ tsp gelatin over 2 Tbsp cold water in a small bowl. Let sit for 5 minutes to soften.

    Time: PT5M

18. Heat Cream Base

    In a saucepan combine 2 cups half‑and‑half, ⅓ cup sugar, and the bloomed gelatin. Heat over medium, stirring, until just below boiling and gelatin fully dissolved.

    Time: PT5M

    Temperature: medium

19. Strain Cream Base

    Pass the hot mixture through a fine mesh sieve into a clean bowl to remove any undissolved gelatin bits.

    Time: PT5M

20. Cook Strawberry Puree

    In a saucepan combine thawed strawberries, ¼ cup sugar, and ½ cup water. Bring to a gentle boil, then simmer until the liquid reduces and strawberries are soft, about 10 minutes. Puree with a blender, then strain to remove seeds.

    Time: PT10M

    Temperature: medium

21. Combine Strawberry Puree with Cream Base

    Allow the cream base to cool to about 110°F, then slowly whisk in the strained strawberry puree until fully incorporated.

    Time: PT5M

22. Portion and Chill Panna Cotta

    Pour the mixture into four serving glasses or ramekins at a slight angle for a decorative look. Refrigerate for 2‑4 hours until set.

    Time: PT5M

    Temperature: refrigerator

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

80 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sliced Bread: sourdough, ciabatta
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Prosciutto: thinly sliced ham, bacon
• Instead of Ricotta Cheese: cottage cheese (drained), mascarpone
• Instead of Lemon: lime
• Instead of Zucchini: yellow squash
• Instead of Garlic Cloves: garlic powder (1/4 tsp)
• Instead of Italian Parsley: fresh basil, flat‑leaf parsley
• Instead of Boneless Skinless Chicken Thighs: chicken breast
• Instead of Spinach: kale, arugula
• Instead of Shredded Mozzarella Cheese: provolone, fontina
• Instead of Fettuccine Pasta: tagliatelle, linguine
• Instead of Red Bell Peppers: yellow bell pepper
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Butter: olive oil (for a lighter sauce)
• Instead of Lemon Juice: white wine vinegar (1 tsp)
• Instead of Gelatin Powder: agar‑agar (½ tsp)
• Instead of Half‑and‑Half: whole milk + heavy cream (3:1)
• Instead of Granulated Sugar: honey (¼ cup)
• Instead of Frozen Strawberries: fresh strawberries

Equipment Needed

• Oven
• Baking Sheet
• Food Processor
• Skillet (large, oven‑safe)
• Saucepan
• Blender
• Plastic Wrap
• Meat Mallet or Rolling Pin
• Knife
• Cutting Board
• Fine Mesh Sieve
• Measuring Cups and Spoons
• Toothpicks
• Serving Plates

Critical Steps — Do Not Skip

• Crisp prosciutto without burning
• Pounding chicken evenly to ¼‑inch thickness
• Rolling chicken tightly with prosciutto and filling
• Deglazing pan to capture brown fond
• Emulsifying cold butter into sauce
• Blooming gelatin properly
• Cooling cream base before adding strawberry puree

Chef Tips from the Video

• Use the same prosciutto for both the tartine and chicken rolls to keep flavors cohesive
• Reserve the browned bits (fond) from searing the chicken – they’re the flavor base for the sauce
• When rubbing garlic on hot toast, the heat releases aromatic oils without making the bread bitter
• For a smoother panna cotta, strain both the cream base and strawberry puree twice

Troubleshooting

Storage

Refrigerator: Tartines up to 2 days, chicken rolls 3 days, panna cotta 3 days

Freezer: Chicken rolls can be frozen for up to 2 months (unwrapped), panna cotta not recommended

Room temperature: Serve tartines within 2 hours of assembly

Make-Ahead Tips

• Whip the lemon ricotta spread up to 24 hours ahead and keep refrigerated
• Prepare zucchini ribbons and store in a damp paper towel
• Assemble chicken rolls and keep covered in the fridge; sear and bake just before serving
• Panna cotta can be fully set a day ahead; keep chilled
• Roast and peel red peppers a day ahead; store in an airtight container

Frequently Asked Questions