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https://www.raiplay.it/programmi/esem... - Federico Fusca offers one of the recipes of the Tuscan peasant tradition, chicken cacciatore with fried mushrooms. Ingredients: 1 chicken, 1 carrot, 1 celery stalk, 1 red onion, 1 sprig of rosemary, 1 clove of garlic, 250 ml red wine, 400 g tomato puree, 60 g Taggiasca olives, 250 ml water, salt and pepper, extra virgin olive oil, 3 porcini mushrooms, 150 g rice flour, 190 g sparkling water, 100 g breadcrumbs, 100 g corn flour, oil for frying Procedure: In a pan, fry chopped celery, carrot and onion with a good drizzle of oil, a clove of garlic and a sprig of rosemary. Brown the chicken pieces for about 7 minutes, turning them on all sides. Season the chicken with salt and pepper and, when it is well browned on all sides, add the red wine. Let it evaporate, then add the Taggiasca olives, tomato puree, water and cover. Let it cook for about 30-40 minutes. Clean the mushrooms and cut them into half-cm thick slices. Prepare the batter: with a whisk, mix the rice flour with the very cold sparkling water. In a bowl, mix the breadcrumbs with the corn flour. Dip the sliced mushrooms in the batter, then let the excess drip off and coat them in the breadcrumbs. Dip them in hot, deep oil until golden brown. Drain on absorbent paper and add salt before serving. Serve the chicken with its sauce and the fried mushrooms on the side.