Grill the chicken from both sides, and place in the oven until just cooked through. Slice the bufala and place on the breast wrap with the speck and than grill just before serving on high heat for 2 minutes. Use the same pan to sauté on low heat 1 tsp pistachios and the chopped onion in salted butter until almost browned, than increase the heat add the wine and reduce, top with the cream, the rest of the pistachios and simmer for 2 more minutes. Wash well the potatoes slice and sauté in butter with the garlic until golden. Dice the aubergine season well and sauté in in olive oil until softened, add the tomatoes cut in half toss well, add the roughly chopped basil and remove from heat. Serve immediately.