Food Genius Academy – Milano
Chicken in two servings
Chicken in two servings
– Roasted breast with truffle and herb crust, black cabbage and stock
– Confit thighs and wings, brick pasta tartlet and truffle
ASSEMBLAGGIO
Rosolare il petto di pollo dal lato della pelle in una padella molto calda, tagliarlo a metà per il lungo e decorare una metà con il tartufo, nel frattempo coprire l’altra metà con la crosta di erbe e passarla in forno con funzionalità grill. Disporre entrambi i pezzi di pollo nel piatto, completare con il cavolo nero e il fondo bruno caldo.
Riempire la tartelletta con l’”impasto” di carne e completare con un abbondante grattugiata di tartufo alla microplane, servire in un piattino a parte.
INGREDIENTS
For the herb crust: blend dry bread with an equal weight of butter at room temperature, add salt and chopped parsley stalks, basil stalks and sage stalks, blend until you reach a pasty green-coloured mixture. Roll out between two sheets of parchment paper until it reaches a thickness of 2 mm and place in the fridge. Once cold, cut into rectangles
For the stock: toast the veal bones in the oven at 180°C, place them in a pot where they occupy 1/3 of the height and recover the fat they have released. Brown the celery, carrot and onion (their total weight must be 1/3 of the weight of the bones) in a pan with the fat, deglaze with red wine, add tomato paste and brown further. Add this vegetable mixture to the bones, cover the pot to the brim with cold water and bring to the boil. Lower the heat and let it reduce for 12 hours, eliminating the foam that is created on the surface from time to time. Strain and reduce the liquid to a thick sauce.
For the black cabbage: cook the leaves in boiling salted water for 10 seconds and immediately put them in a bowl with water and ice for 5 minutes. Drain, squeeze. When assembling, brown in a pan with a drizzle of oil.
For the chicken breast: put the vacuum-packed chicken breasts with salt, butter, sage and crushed poached garlic. Cook in water at 60°C for 1H, cool. When assembling, dry thoroughly before proceeding.
For the truffle: slice the truffle with its special tool and then cut one or more disks from each slice with a pastry cutter. Store them flat on damp paper until assembled.
For the thighs and wings: Place the skinless chicken wings and chicken thighs in an ovenproof casserole dish, cover completely with vegetable oil. Add crushed poached garlic, peppercorns, sage leaves, juniper berries, star anise. Put in the oven at 90°C until they are soft when you insert a fork, this will take from 3 to 6 hours. Leave to cool immersed in the oil and then fray the meat with your hands. Season with salt, pepper, a few tablespoons of stock and chopped herbs made with thyme, sage, rosemary, parsley. Knead everything and leave it at room temperature until it is time to assemble.
For the tartlet: cut the brick dough into discs slightly larger than the tartlet moulds, brush with melted butter, overlap two discs and insert them between two moulds, so that they squash inside. Bake at 170°C with a weight on top, for about 5 minutes: they must be golden brown. Remove them from the mold when they are still hot and store them with absorbent paper until assembly.
Product
