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Corn Chicken Supreme Alla Saltimbocca with Pesto Rosso
The perfect corn chicken supreme alla saltimbocca with pesto rosso recipe with a picture and simple step-by-step instructions.
- 2 Suprémes from corn-fed chicken
- 4 tsp Homemade pesto rosso from dried tomatoes, pine nuts, pecorino, olive oil and garlic or PPURA pesto Salentini tomatoes
- 2 Sage leaves
- 6 Slices of bacon
- 6 Small white onions
- 1 Sprig of rosemary and thyme
- 15 Green olives with stone
- 200 ml White wine dry
- 2 Garlic cloves chopped
- 3 Chopped tomatoes
- A little spicy pAprikA powder
- Salt and pepper
- Wash the chicken soup and sage leaves and pat dry. Place the breakfast bacon side by side on a kitchen board so that the edges overlap. Brush each slice with a spoonful of pesto. Pepper and salt the meat on all sides, lift the skin slightly and cover with a sage leaf. Then put the skin back on the meat and lay it across the ham, roll it up and spread it with another spoonful of pesto. Then place in an ovenproof dish coated with olive oil and sprinkle with paprika powder.
- Heat the oven to 180 ° C. In the meantime, cut the onions in half and put them in the roasting pan along with the rest of the ingredients. Add the spices, pour the wine on the side and fry the chicken for about 60 minutes. Turn it once carefully and finally raise the temperature to top heat or switch on the grill so that the bacon becomes crispy (approx. 10 minutes).
- When the meat is done, turn off the oven. Pour off the meat stock into a preheated saucepan, stir a little butter into the gravy. Turn off the heat, stir well again and let it steep. Now take the meat out of the oven, let it rest briefly, cut it diagonally into slices if you like and arrange on plates. Garnish with parsley or sage leaves and serve.
- Goes well with … risotto, small potatoes in a salt crust, young spinach salad and a dry wine, such as a white Regaleali, Roero Arnais or Corvo.
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