Gaetano Trovato's Recipe: Valdarno white chicken, candied tomato, watercress, Poggio Sorbello chickpea. From chicken breast rolls to chicken mayonnaise, the meat takes center stage in a fine dining preparation.
For the chicken mousseline:
- 500g chicken
- 200g cream
- 100g finely chopped sun-dried tomatoes
- 9g fine salt
- Herb mix (rosemary, thyme, sage)
Method
Blend the chicken and add cream until it reaches the desired consistency.
Sift the mixture and add the remaining finely chopped ingredients.
For chicken breast roll
Spread the chicken breast on plastic wrap, add the mousseline, and roll it up. Steam at 68 degrees for 35 minutes.
For the watercress sauce
- 500g watercress
- 1 shallot
- 80g extra virgin olive oil
- 1.2g xanthan gum
Blanch the watercress for 30 seconds in boiling salted water. Cool in ice water. Sauté the shallot with oil. Emulsify the watercress with the sautéed shallot, adjusting salt, and adding the remaining oil. Strain and add xanthan gum.
For the chicken mayonnaise
- 2 whole eggs
- 150g sunflower oil
- 150g liquid chicken fat
- 10g lemon juice
- 2g salt
Method
In a pot, place all chicken skins and let them render fat on low heat.
Once the fat is ready, strain through a cloth to remove any residues.
Beat the eggs, mix the two fats and adjust acidity with lemon juice.
For the cream and crushed chickpeas
- 500g chickpeas
- 1 bay leaf
- 2 sprigs of rosemary
- 1 clove of garlic
- 100g rosemary oil
Method
Soak the chickpeas overnight in cold water.
The next day, change the water and start cooking the chickpeas over moderate heat, skimming off initial impurities. Add the aromatics and cook for at least 25/30 minutes.
Remove whole chickpeas with their water and let them cool to room temperature. For the cream, continue cooking until the chickpea is well-cooked. Remove the cooking water. Blend the chickpeas, emulsifying with rosemary oil. Strain the cream.
For the tomato confit
- 40 cherry tomatoes
- 2 sprigs of thyme
- 1 sprig of rosemary
- 2 lemon peels
- 50g powdered sugar
- 30g extra virgin olive oil
- Salt to taste
Method
Peel the cherry tomatoes in boiling water. Remove the skin and stem. Season everything on a baking sheet with rosemary, thyme, lemon peel, powdered sugar, oil, and salt. Bake in a static oven at 250°C for 4 minutes, then at 80°C for 2 hours.
