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Chicken ballotine with red fruit sauce

Chicken Ballotine with Risotto, Parmesan, Raisins, and Red Fruit Sauce

YOU WILL NEED

Gallina

Garlic paste

Red Twist

Gravy

Chicken Premium

INGREDIENTS

10g Gravy Sauce (Art. 43881)

8g Gallina Seasoning (Art. 40022)

140g Red Twist Dressing (Art. 55308)

200ml water

50g parmesan

500g chicken fillet

6-7 slices of prosciutto

2 green bell peppers

2 red bell peppers

100g blackberries

 

For the risotto

150g Arborio rice

10g Premium Chicken Broth (Art. 43951)

4g Garlic Paste (Art. 55014)

50g grated parmesan

50g butter cubes

50ml white wine

1 small onion finely chopped

Fresh thyme

80g black raisins (soaked in sweet wine)

2 tbsp finely chopped chives

COOKING INSTRUCTIONS
  1. Season the chicken fillets with Gallina Seasoning and spread them on a plastic wrap.
  2. Spread the grated parmesan over the entire surface, and place the bell peppers in strips at the edge. Roll tightly into a ballotine and place in vacuum-sealed bags.
  3. Cook sous vide at 76°C for 2 hours. Cool the rolls and wrap them with prosciutto.
  4. In a non-stick pan, caramelize the ballotine, then deglaze with Red Twist dressing in the same pan and add the blackberries. Add water, Gravy Sauce, and bring to a boil. Blend and strain.
  5. Prepare the Premium Chicken Broth with ½ liter of water in a pot.
  6. In another small pot, prepare the parmesan risotto by gradually adding the broth until creamy. In the end, add the raisins, chives, thyme, and butter.
  7. Serve a portion of the risotto, and on top, place 2-3 pieces of the ballotine. Pour over the sauce.

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