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    Chicken roll with romanesco broccoli, curry sauce and Grana Padano

    4 per.
    T230 min

    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


    STEP 1

    Wrap the chicken in kitchen foil in the shape of a Christmas cracker and cook in the oven at 170°C for 23 minutes.


    STEP 2

    Cut the broccoli in small pieces and scald in boiling water.

    STEP 3

    Prepare the fondue by bringing the milk and cream to a boil, then add the grated Grana Padano and curry powder and whisk vigorously.


    STEP 4

    Pour two spoons of fondue on the plate, then place the chicken in the centre. Serve with the broccoli all around it.