Chicken breast with PGI Finocchiona, red onions and courgette flower

Chicken breast with PGI Finocchiona, red onions and courgette flower – A Vincenzo Volpe recipe



Una ricetta ideale per arricchire con gusto un secondo piatto a base di carne bianca e per dare un tocco di originalità al tradizionale coniglio ripieno.

Ingredients for 4 people:

  • 2 chicken breasts
  • 12 slices of PGI Finocchiona
  • 1 grated lemon zest
  • 200 ml milk
  • 1/4 salted anchovy fillet
  • 4 fresh courgette flowers
  • Starch as needed
  • 300 ml water
  • 50 ml red vinegar
  • 1 cleaned red onion cut into cloves
  • Herbs

Procedure:

Roll out a transparent film sheet and create a sort of carpet with PGI Finocchiona. Salt and sprinkle the chicken with lemon, place on PGI Finocchiona and wrap in a transparent film; tie ends in order to create a well tight cylinder. Cook in hot water for about 9 minutes. Then, remove the film, cut into slices, about 2 cm thick 2, and toast in a pan. Boil milk with anchovies, salt and bind with starch, then add flowers cut into pieces. Boil water and vinegar and blanch onions for 3 minutes. Compose the dish by placing chicken cut into slices and cover with sauce; distribute onions and herbs at pleasure.

Condividi:



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Unusual Tartare

Unusual Tartare – A Francesco Serravalle recipe



An ideal recipe to enrich with taste a second course based on white meat and to give a touch of originality to the traditional stuffed rabbit.

Ingredients for 4 people:

  • 600 gr of lean beef meat
  • 120 gr of PGI Finocchiona in small pieces
  • 80 gr of PGI Finocchiona in strips
  • 200 gr of taralli (ring-shaped dry bread)
  • 1 Pomegranates
  • 20 gr curcuma
  • 1 Orange
  • 100 ml of extra virgin olive oil
  • Salt, pepper as needed

Procedure:

Pound meat with a knife together with PGI Finocchiona, mix and dress by adding curcuma and orange zest. Place IGP Finocchiona strips in a pan and toss them for a few seconds in order to make them crispy. Form the tartare with a mould and place the PGI Finocchiona strips on top. Crumble taralli and toss them in the same pan so that they absorb the PGI Finocchiona flavor. Make a sauce by blending oil, salt, pometranates grain using a hand blender, then filter it with a fine mesh filter. Compose the dish with the tartare in the middle, the crispy PGI Finocchiona on top with ‘taralli’ powder; sprinkle with the pomegranates sauce that will have a light purple color.

Compose the dish with the tartare in the center, add over crunchy Finocchiona PGI with taralli powder and sprinkle with the pomegranate sauce, which will be a light purple color.

Condividi:



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