POLLO ALLA DIAVOLA

INGREDIENTS For the Chicken:

• 1 Chicken, Cleaned
• 40 g White Potato Pure
• 40 g Roman Cauliflower Pure
• 10 g Piquillo Peppers Pure
• 3 p Sprouts
• 40 g Mustard and Sweet, Smoked Paprika Sauce

METHOD For the Chicken:

1. Cut the chicken and cook in a pan with Maldon salt and olive oil
2. Cook to perfection!
3. Add to plate, and garnish

 

INGREDIENTS For the Roman Cauliflower Pure:

• 1 kg Roman Cauliflower Pure
• 1 l Water
• 1 l Milk
• 10 gr Sale
• 1 Bay Leaf
• 100/200 gr Fresh Heavy Cream
• 20/40 gr Cornstarch
• 20/30 gr Garda Extra Virgin Olive Oil

METHOD For the Roman Cauliflower Pure:

1. Bring water, milk and bay leaf to boil
2. add the roman cabbage, cleaned and cut into tiny pieces
3. when cooked, drain
4. toast in a pan, adding salt, cornstarch and part of the heavy cream
5. blend together with an immersion blender
6. transfer mixture and whip together using the fastest speed possible, incorporating a thread of extra virgin olive oil

INGREDIENTS For the White Potato Pure:

• 1 kg White Potatoes
• 15g Maldon Salt
• 200g Butter
• 150g Milk

METHOD For the White Potato Pure:

1. Cook the potatoes in salted water
2. Pass them through a vegetable mill, then transfer to a mixer with a dough hook, together with the paprika
3. Add butter and milk slowly, mixing until you achieve a smooth, airy consistency

INGREDIENTS For the Pequillo Peppers:

• 140 g Piquillo Peppers Pulp
• 10 g Extra Virgin Olive Oil
• 4 gr Xsantana

METHOD For the Pequillo Peppers:

1. Wash all the pepper seeds
2. Whip in a mixer with all ingredients
3. Insert mixture in an airtight jar and freeze
4. After used, vacuum pack the remaining mixture

INGREDIENTS For the Chicken Base:

• 500 gr Chicken Carcass, cut into small pieces – roasted in a saucepan, eliminating excess liquids and fat
• 800 gr Pig Carcass cooked in the oven at 180/190º C per 40/50 min

 

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Second Part: Avoid to Caramelize the Vegetable

INGREDIENTS:

• 5 lt Water
• 750 cl Red Wine
• 300 gr Carrots
• 300 gr Whole Yellow Onions
• 50 gr Parsley Stems
• 100 gr Green Celery
• 100 gr Leek Hearts
• 300 gr Champignon
• 250 gr Tomato Paste
• 5 gr Thyme
• 2 Bay Leaves
• 1 Garlic Clove
• Pepper, Juniper Berries, Mustard Seeds

METHOD: 

1. Insert in a pan all the ingredients, be certain not to caramelize the vegetables
2. Cook for 3/5 hours, depending on the heat
3. Eliminate the pulp, throw away the bones, filter and reduce

 

Garnish:

Add to the plate the Cauliflower and Potato Pure, Chicken, and garnish with the Piquillo Peppers and drizzling the reduction to finish.

Mise en place: Plate, fork & knife