Serves 4 people
1 head (1 ¾ pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 head garlic, cloves removed, whole and peeled
½ cup mascarpone
½ nutmeg, freshly grated
½ cup all-purpose flour
4 chicken thighs, boneless with skin
4 large slices prosciutto
1 cup arugula leaves, roughly torn
¼ cup plus 4 tablespoons extra-virgin olive oil, plus more to finish
4 shallots, peeled and sliced into ⅛-inch rounds
½ pound oyster mushrooms, roughly cut up
1 cup marsala wine
½ cup chicken stock
4 tablespoons butter
¼ cup chopped parsley
Salt and pepper
Place cauliflower pieces and the garlic cloves in a pot and cover with water. Add salt to taste (about 1 tablespoon), bring to a boil and simmer for 15 minutes, until cauliflower is tender. Remove and drain, set half of the garlic cloves aside and place the cauliflower pieces and remaining garlic cloves in a food processor. Add mascarpone, nutmeg, ¼ cup extra virgin olive oil and a pinch of salt zap till completely smooth.
Pour flour out on a plate and season aggressively with salt and pepper. Lightly pound the chicken thighs to 1/4-inch thick, then lay them on a board skin side down and season them with salt and pepper. Lay 1 slice prosciutto over each thigh, top with a few leaves of arugula and fold in half like a book. Secure the chicken with 2 to 3 toothpicks and pound flat again, then dredge each piece in the seasoned flour.
In a 12- to 14-inch sauté pan, heat remaining 4 tablespoons olive oil until just smoking. Add chicken and sauté until deeply golden brown—almost black—on both sides. Add reserved poached garlic cloves, shallots, and mushrooms and cook until mushrooms have sweated, about 3 to 4 minutes. Add marsala, chicken stock and cook over high heat until reduced by half, about 6 minutes.
Swirl in the butter and chopped parsley and serve over cauliflower fondue. Drizzle extra virgin olive oil over the top and finish with salt and pepper.