The recipe: stuffed Chicken legs

This season of èCucina was also important for a further step in the field of eco-sustainability of the cooking school.

In fact, for some years now, Martina and Ale have been committed to taking a series of steps towards greater school ethics and sustainability. Like having eliminated all non-biodegradable plastic containers, the use of organic and biodynamic vegetables etc.

This year, thanks to the collaboration with Carlo Alberto Menini, we had the opportunity to use exclusively “natural, ethical and sustainable” meats. We have rediscovered new flavors and textures and, moreover, Carlo Alberto, together with our Luca Magagnotti, showed how it is possible to make even the poorest cuts greedy. All this during the “Guide to the cheap steak” course!

A recipe that has enthralled the students during the various basic courses, and which certainly has been redone at home !, is the “Fuso di pollo con sorpresa”, our ogm-free version, filled with bacon, apples and spinach.

During the basic cooking course in a single work station you learn how to properly bone the melt to fill it and make it a delicious dish!

Here is Luca Magagnotti’s recipe

Chicken  with surprise

Ingredients for 6 people:

Chicken legs 6 Chicken GMO free

Bacon 200 gr

Golden apples 2

Spinach 200 gr

Egg white 60 gr

Grated grain 50 gr

Cipolla 1

Carrots 3

Green celery 2 ribs

Garlic 2 cloves

Sage and rosemary

Salt, pepper, extra virgin olive oil q.b.

Method :

Cut the bacon into brunoise and sauté it until crispy.

Withdraw it into a bowl.

In the oil that released the bacon, add the apples, also cut into brunoise, and let them cook for a few minutes over a low heat.

Add the apples to the bacon.

Clean and wash the spinach.

Sauté in a pan with a little oil for a few seconds.

Remove them and cut them into julienne strips.

Add them to bacon and apples.

Mix everything with salt.

Allow to cool.

Add the egg whites and the grated parmesan, mix well.

Bone the chicken legs and fill them with the previously prepared filling.

Tie with string and bake for about 20 minutes on a mirepoix of carrots, onions, celery and herbs for 20 minutes.

Remove from the oven and leave to rest.

Cut the thighs into medallions and sauté with the cooking liquid from the thighs.

You will find the chicken melt in the basic course in a single work station and in the course of an all-meat course. Here is a preview of the September 2019 program!

If you want information on upcoming dates contact us at 3341934095 or send an email to info@ecucina.eu

Or come and visit us at our Open Day on Saturday 21 September 2019 from 16.30