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Alessi cuisine
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Chicken fried in an aromatic batter (Pollo fritto in pastella aromatica)
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- 1 chicken breast of about 1,100 kilogram
- ½ stock cube for chicken broth
- 3 entire eggs
- 1 garlic clove
- ¼ part of a white onion
- table salt
- 5 leaves of sage
- white flour
- olive oil
- sunflower oil
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Take a small saucepan, put two big spoons of water and the
stock cube and make a chicken broth. Cut the chicken breast in pieces, not
too big, after having washed and dried it. Separate the egg yolks from the
albumen putting the former in a blender and the latter in a small bowl.
Put in the blender together with the yolks also garlic, onion, sage and
½ hot broth and a pinch of salt; mix very well, add some flour, always
mixing and when this batter thickens, add some more broth in order to have
the necessary amount to soak the chicken in a bowl of adequate dimension.
Pour the obtained batter in the bowl, which will contain the chicken to
prickle. Take the bowl with the albumen and whip them very well, pour them
in the batter and mix this stuff very well, turning carefully. Put the chicken
in this batter prickling it for at least 2 hours, then dip in flour each
piece and put in a frying pan, or in a fryer (the pan is better) with abundant
oil (1/2 olive oil and ½ sunflower oil) and fry for 7-8 minutes over
a brisky heat, turning the pieces of chicken. When they will get a beautiful
colour, like gold, drain them and put them over a blotting paper, salting
them, for 1-2 minutes, so that they can lose the grease in excess. |
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