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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

 


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

 

 

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