Find the chicken: the Italian chef Massimo Bottura has hidden its taste between colourful vegetables, creating a surprising chicken and vegetables recipe.
For the broth
- Chicken bones of 8 chickens
- Scallion 1 bunch
- Ginger root 1
- Leek 3 each
- Garlic head 1, cut in half
- Celery 1, whole
- Shitake mushrooms 200 g, dried
- Kombu algae 1 lead
- Salt to taste
For the vegetables
- Daikon 1
- Carrot 1
- Celery 1 stalk
- Cucumber 1
- Scallion 1
- Koppert Cress 4 leaves
- Lemon Peel 1 blanched
- Violet flower petals of 1
- Fennel 1
- Ginger root 1
- Balsamic vinegar to taste, Due Vittorie Oro Gold
PREPARATION
Boil the bones for about 6 hours, slowly, in a pot full of cold water.
Then add the other ingredients and boil over high heat until it reduces by 1/3.
Strain and let it reduce until the desired consistency.
Finely julienne cut all the vegetables.
Spread a thin veil of the tepid sauce on a serving plate and place the vegetables on top, in separate knots, making a 3x3 grid.
Dress with a few drops of Oro Gold balsamic vinegar from Modena.
