 |
| Piatto estivo: fresco e gustoso! |
Ingr. per 2-3 persone
350 gr. petto di pollo intero
2 vasetti (300 gr.) di yogurt greco
4 cucchiai di pesto
1 mazzetto di basilico
2 pomodori San
Marzano
1 cetriolo
2 cucchiai di pecorino grattugiato
2 uova
Sale
Pepe
1 pizzico origano
1 tazza pangrattato
Olio per friggere
1 limone (facoltativo)
COME PROCEDERE:
Tagliate il petto di pollo a cubi di 3 cm di lato.
 |
| Mescolate il pesto e lo Yogurt... |
Terminato il tempo di riposo, preparate la salsina mescolando il pesto allo
yogurt, poi tagliate il cetriolo e i pomodori a rondelle. Spargete la salsina
in un piatto da portata, lasciando un buco al centro; disponete quindi tutto
intorno le fette di pomodoro e di cetriolo; condite quest’ ultime con un
pizzico di sale e un pizzico di origano. Tenete da parte al fresco.
Passate il pollo nel pangrattato e poi friggetelo in
abbondante olio bollente finché non risulta ben dorato e croccante. Scolatelo
su carta assorbente e salatelo leggermente. Aggiungete qualche goccia di limone
se vi piace, quindi trasferitelo nel centro del piatto con la salsina e
decorate ancora con un rametto di basilico.
Una vera prelibatezza!
ENGLISH TRANSLATION:
ENGLISH TRANSLATION:
BREADED CHICKEN BITES IN YOGURT AND PESTO SAUCE
Ingr. for 2-3 persons:
350 gr. whole chicken breast
2 cups (300 gr.) Of greek yogurt
4 tablespoons pesto
1 bunch of basil
2 tomatoes, San Marzano
1 cucumber
2 tablespoons grated Romano Cheese
2 eggs
Salt
Pepper
1 pinch oregano
1 cup breadcrumbs
Oil for frying
1 lemon (optional)
HOW TO PROCEED:
Cut the chicken breast into cubes of 3 cm per side.
Beat the eggs together with cheese, a little salt, pepper and 10 basil leaves finely chopped . Then dip the chicken inside the eggs and let it season for at least an hour, covered with plastic, in refrigerator.
After the rest period, prepare the sauce by mixing the Pesto sauce with the yogurt sauce, then cut the cucumber and tomatoes in round slices. Spread the sauce in a serving dish, leaving a hole in the center, so put all over around the slices of tomato and cucumber, season these' last with a pinch of salt and a pinch of oregano. Set aside to cool.
Pass the chicken in breadcrumbs and then fry in hot oil until it is golden brown and crispy. Drain on paper towels and salt lightly. Add a few drops of lemon juice if you like, then transfer it in the center of the dish with the sauce and decorate with a sprig of basil.
A real delight!
Ingr. for 2-3 persons:
350 gr. whole chicken breast
2 cups (300 gr.) Of greek yogurt
4 tablespoons pesto
1 bunch of basil
2 tomatoes, San Marzano
1 cucumber
2 tablespoons grated Romano Cheese
2 eggs
Salt
Pepper
1 pinch oregano
1 cup breadcrumbs
Oil for frying
1 lemon (optional)
HOW TO PROCEED:
Cut the chicken breast into cubes of 3 cm per side.
Beat the eggs together with cheese, a little salt, pepper and 10 basil leaves finely chopped . Then dip the chicken inside the eggs and let it season for at least an hour, covered with plastic, in refrigerator.
After the rest period, prepare the sauce by mixing the Pesto sauce with the yogurt sauce, then cut the cucumber and tomatoes in round slices. Spread the sauce in a serving dish, leaving a hole in the center, so put all over around the slices of tomato and cucumber, season these' last with a pinch of salt and a pinch of oregano. Set aside to cool.
Pass the chicken in breadcrumbs and then fry in hot oil until it is golden brown and crispy. Drain on paper towels and salt lightly. Add a few drops of lemon juice if you like, then transfer it in the center of the dish with the sauce and decorate with a sprig of basil.
A real delight!
Nessun commento:
Posta un commento