Chicken roll with romanesco broccoli, curry sauce and Grana Padano
Chef Carmine Amarante
4 chicken breasts
1 Romanesco broccoli
150 g milk
70 g cream
120 g Grana Padano aged for over 16 months
15 g curry powder
Wrap the chicken in kitchen foil in the shape of a Christmas cracker and cook in the oven at 170°C for 23 minutes.
Cut the broccoli in small pieces and scald in boiling water.
Prepare the fondue by bringing the milk and cream to a boil, then add the grated Grana Padano and curry powder and whisk vigorously.