Ingredients for 4 people
Bauletti® with Castelmagno DOP cheese
1 whole chicken
1 onion
to taste thyme
to taste rosemary
1 variegated radicchio
1 long radicchio
1 Treviso radicchio
Procedure
Remove the skin from the chicken and blanch it in boiling water, drain it, and let it dry in a dehydrator.
Cut the remaining chicken – including the bones – into small pieces and sauté them in vegetable oil. Add julienned onion, garlic, thyme, rosemary, and whole peppercorns.
Once the onion is wilted, add water and ice and let it cook slowly.
Separate all types of radicchio, season the variegated and long radicchio with grapeseed oil, salt, and pepper. Vacuum-seal the two varieties of radicchio separately for an hour. Season the Treviso radicchio with oil and cooked must.
Cook the Castelmagno in plenty of salted water, drain them, and toss them with chicken sauce and a knob of butter.
Decorate with the three varieties of radicchio and the chicken skin fried just before serving.
Chef Antony Genovese for the Master Show event on January 19, 2015, at Rome Eataly.
