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:
- Cut the chicken and cook in a pan with Maldon salt and olive oil
- Cook to perfection!
- 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:
- Bring water, milk and bay leaf to boil
- add the roman cabbage, cleaned and cut into tiny pieces
- when cooked, drain
- toast in a pan, adding salt, cornstarch and part of the heavy cream
- blend together with an immersion blender
- 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:
- Cook the potatoes in salted water
- Pass them through a vegetable mill, then transfer to a mixer with a dough hook, together with the paprika
- 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:
- Wash all the pepper seeds
- Whip in a mixer with all ingredients
- Insert mixture in an airtight jar and freeze
- 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
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:
- Insert in a pan all the ingredients, be certain not to caramelize the vegetables
- Cook for 3/5 hours, depending on the heat
- 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