Italiano
Focaccia stuffed with herb chicken
While a seemingly rustic, this dish demands care and attention and has surprising finesse. We add to it homemade citrus mayonnaise, tomatoes and arugula and pair it with a Valdobbiadene Prosecco Superiore Vigneto della Riva di San Floriano 2018 Nino Franco. Chef Matteo Giudici.
Ingredients for 4 people:
For the focaccia: 200g type 2 soft-wheat flour, 100g semolina flour, 40g potato flakes, 170g water, 5g beer yeast, 10g salt and the peel of 1 grapefruit.
For the chicken: One 800g chicken breast, salt and pepper as needed, a teaspoon of mustard, several sage leaves, 1 rosemary spring and the peel of 1 grapefruit.
For the mayonnaise: 1 egg, 200g oil, 1 demitasse cup of grapefruit juice, 1 teaspoon of mustard and salt as needed.
For the garnish: 1 salad tomato and arugula.
Utensils: a 24cm round baking pan for the focaccia, a plastic sealing pouch and cooking thermometer for the chicken and a hand-immersion blender.
Directions:
For the focaccia: Mix the ingredients together and knead them into a ball of dough. Let the dough rise in the baking pan for six hours then roll it out and let rise for another two hours. Trickle some oil over the dough and bake for 10 minutes in an oven pre-heated to 220°C.
For the chicken: Rub salt and pepper into the chicken breast, spread over a thin layer of mustard and then quickly sear in a hot pan and let cool. Put the breast into a sealing pouch and add in the herbs (sage, rosemary and grapefruit peel), air-seal the pouch and bake at 63°C for 95 minutes.
For the mayonnaise: place into the mixer cup the egg, oil, grapefruit juice, salt and a teaspoon of mustard and blend into a creamy mayonnaise.
Cut the tomato into slices.
Remove the chicken from the pouch, dry and cut into slices.
Open the focaccia in half and stuff it, first with the arugula, then on top the tomato slices, the chicken slices and finish with some citrus mayonnaise. Close the focaccia and cut into portions for serving.
Wine to pair:
(edited by Stefania Vinciguerra)
Valdobbiadene Prosecco Superiore Vigneto della Riva di San Floriano 2018 Nino Franco
Light yellow color, thick and abundant perlage. Fragrant and neat aromas of yeasts, bread crust, winter melon and wisteria flowers. Fresh and tense sip, creamy foam, savory and pleasant. Good persistence.
Production Area: exclusively Rive di San Floriano vineyard, in Valdobbiadene.
Grape Variety: 100% Glera, with harvest selection.
Wine-making: pressing, destemming, cooling of must and fermentation at a controlled temperature in steel tanks. Second fermentation in cuve close (Charmat Method).
Type: Brut.
Alcoholic Content: 12% vol.
Serving Temperature: 6-8° C.
Suggested Food Pairing: drinkable along the whole meal. Perfect matching with oysters and salty fishes. Very pleasant with local salami called sopressa.
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|
11/13/12 | Redazione |
Primo Franco is a noble pioneer of Prosecco. It was he, in fact, who had his family’s estate, created by his grandfather in 1919, concentrate on Glera grapes and the terroir of Valdobbiadene. A... Leggi tutto |
