Chef's recipes
Discover Piedmontese tradition at the Locanda del Sant'Uffizio restaurant
Breast of chicken with herbs, spinach shoots and fried spring onions
Ingredients for 6 persons:
- Breasts of chicken (free-range) 3
- Chard 300 g
- Spinach shoots 200 g
- Spring onions 6
- Egg 1
- Cream 1 tablespoon
- Pork caul fat 200 g
- Pine nuts 20 g
- Dry white wine 1 glass
- Parsley 50 g
- Extra virgin olive oil 100 g
- Olive oil for frying as needed
Procedure:
Remove the fat and bones from the chicken breasts, then remove the stringy tissue and trim the ends to obtain rectangular-shaped pieces; cut in half and set aside. Put half of the chard (previously boiled) in a mixer together with the egg, cream and the remaining scraps of chicken. Season with salt and pepper. Pound the chicken breasts lightly and spread out well. Salt lightly and place a tablespoonful of filling in the middle, roll up and spread the rest of the filling mixture all over them. Wrap the chicken rolls first in leaves of herbs and then in the caul fat. Fry in a frying pan over low heat for 10 minutes, being careful to turn them often. Bathe with a little white wine and finish cooking in a 160°C oven for another 10 minutes.
Sauté the spinach in a frying pan with a little oil together with the pine nuts, salt and pepper, cooking them only for 1 minute. On the side, cut the lower parts of the onions in four pieces and fry in hot oil. In a blender, make an emulsion with the parsley and oil, strain with fine gauze and set aside.
Serve the chicken accompanied with the spinach shoots and the fried spring onions and decorate with the parsley emulsion.