Recipe by Ciccio Sultano: Free-range chicken from “L'aia Gaia” stuffed with corn and Ragusa-style crispy rice
Ingredients for 4 people
- 1/2 boneless free-range chicken “L'Aia Gaia” and 4 wing tips
- 50 g grape must
- 25 g soy sauce
- 50 g butter
- 2 cloves of garlic, unpeeled
- 1 sprig of rosemary
- 1 sprig of thyme
- 4 cannoli tubes
- Sicilian black truffle
- Extra virgin olive oil, salt to taste
- Baking paper
- Kitchen string
Procedure
Line the tubes with baking paper. Spread out the chicken, season with salt and roll it around the tubes, taking care to balance the breast and thigh evenly, then roll them up in cling film and leave to rest in the fridge for 12 hours.
Remove the plastic wrap and tie them with string. Put the oil, garlic, and herbs in a pan and sear the rolls and wings, glaze them with the must, soy sauce, and butter, and add a little broth.
Vacuum seal the chickens individually with the cooking liquid and cook at 68 degrees for 150 minutes.
For the corn foam
- 250 ml milk
- 60 g peeled and chopped potatoes
- 50 ml cooking cream
- 15 g chopped onion
- 150 g corn
Procedure
Brown the onion with the potatoes, add the corn and cook, then blend, pass through a sieve and place in a siphon with two charges.
For the rice crisp
- 200 g rice
- 400 g vegetable broth
- 30 g chopped onion
- Extra virgin olive oil to taste
- 30 g butter
- 30 g grated Ragusano D.O.P. cheese
Procedure
Combine the ingredients as you would for a risotto and leave to cool.
For the ragù
- Chicken livers
- 100 g diced Nebrodi black pig
- 50 g diced black pig salami
- 30 g chopped onion
- 20 g chopped celery
- 1 clove of garlic
- 1 bunch of aromatic herbs
- Vegetable broth to taste
Procedure
Proceed as for a ragù, cool and blend.
Combine the two mixtures, place on buttered baking paper and bake at 180°C for 15 minutes, until the wafer is crispy.
Plating
Remove the string and sauté the chicken with its juices in a pan. Fill the chicken rolls with the corn foam and serve on flat plates, garnished with truffle, rice wafer, and cooking sauce.
The photograph of Ciccio Sultano is by Marcello Bocchieri
