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Time: 2 ore e 30 minuti
Ingredients for corn bread
200 g bread mix Nutrifree
50 g of Nutrifree corn flour
a pinch of baking soda
1 tablespoon of flax seeds
6 g of fresh yeast
1 tablespoon of extra virgin olive oil
1.9 dl of water at 28°C
two pins of salt up
Ingredients for pan zanella
2 ripe tomatoes and tomatoes
4 spring onions
4 tablespoons white wine vinegar
450 g of corn bread (see above)
10 leaves of basil
extra virgin olive oil
black pepper in grains
Ingredients for chicken thigh
250 g of fresh spinach
2 legs of boneless chicken
100 g semi-seasoned Tuscan pecorino cheese
extra virgin olive oil
Difficulty level: average
Time: 2 hours and 30 minutes + rest
Procedure to be used:
Prepare the corn bread: in a bowl, create a fountain with the mixed flours, baking soda and linseed. Dissolve the yeast in a second bowl with the water and leave the mixture to stand for 45 minutes, so that the first fermentation of the yeast begins; after this time, pour the liquid in the first bowl, in the centre of the fountain. Gradually incorporate the flour, very slowly, then add the oil and salt and work the ingredients until they are amalgamated (the dough should be soft and homogeneous).
Let the dough rise at room temperature for about 1 hour (it will have to double its volume), then, with floured hands create a loaf and let rise for another 30 minutes. Bake in the hot oven at 220°C for 35 minutes, then bake and let cool.
To prepare panzanella, the bread should be stale, so it is necessary to let it rest for 2-3 days.
Prepare the panzanella: wash the tomatoes and scald them in boiling water for 10-15 seconds, then transfer them into a bowl with water and ice for a few seconds. Remove them from the soak, remove the skin and cut them into 4 segments, discarding the seeds and liquid inside. Cut the pulp first into strips and then into regular cubes and plac.
Remove the onions from the outer leaves, trim them and cut them in half and then julienne, then add them to the tomatoes. Wash the cucumbers, peel them, cut them in half lengthwise and slice them; add them in the bowl with the other ingredients, season with a pinch of salt, a ground pepper, a drizzle of oil and 1 tablespoon vinegar and mix.
Cut the corn bread into slices and soak for a few minutes in a bowl with water and vinegar; drain, squeeze and transfer into the bowl with the dressing. Mix everything and complete with the basil leaves washed and chopped with your fingers; cover with kitchen film and let rest in the refrigerator for 45 minutes.
Wash the spinach and sauté for a few minutes in a frying pan with a little oil, until they wilt; season to taste with salt and leave to drain in a colander. Wash the carrot, peel and cook in boiling water for 10 minutes; drain, transfer to a bowl with water and ice and let it rest for a few minutes. Take it, cut it into 4 lengthways and then divide it again to obtain 8 long strips.
Lay the chicken thighs between two sheets of baking paper and beat them gently with a meat tenderizer, spreading the meat fibers as best as possible; remove the top sheet and place the finely sliced pecorino cheese on the meat, 2-3 mm thick gills, spinach and carrot strips. Season to taste with salt and pepper and roll the roll on itself, using the baking paper underneath, tightening it tightly; stop with kitchen twine, leaving the roll wrapped in paper, and transfer the stuffed thighs onto a baking sheet. Cook in the hot oven at 65°C for 1 hour, then churn, let stand for a few minutes, then remove the baking paper and cut the chicken thighs stuffed into 5 mm thick slices.
Arrange a ring on each individual dish and distribute the panzanella, remove it, then complete the composition of the dish, placing some slices of chicken thigh stuffed and garnishing, as desired, with basil leaves and tomato cloves. To serve it.