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https://www.raiplay.it/programmi/esem... - Antonio Paolino prepares chicken drumsticks stuffed with puree. Ingredients: 4 chicken drumsticks, 250 g potatoes, 2 sprigs of thyme, 2 sage leaves, 2 basil leaves, 2 sprigs of rosemary, 30 g grated cheese, parsley, 2 cloves of garlic, 150 g caciocavallo, 20 slices of bacon, 1 egg white, 60 ml extra virgin olive oil, 2 orange carrots, 2 yellow carrots, 2 purple carrots, white sesame, vegetable broth, rosemary, curry, spicy paprika, soy sauce, 1 cardamom, 40 ml oil, salt and pepper Procedure: For the aromatic oil, in a saucepan, put the oil, the aromatic herbs and a crushed clove of garlic. Bring to 50°, turn off and leave to infuse for at least 1 hour. Debone the chicken drumsticks, rub them with garlic and season with oil, salt and finely chopped aromatic herbs. Reassemble the drumsticks with your hands. For the filling, boil the potatoes, mash them and season them with chopped parsley and basil, grated cheese, a drizzle of aromatic oil and egg white, salt and pepper. Mix well and insert the filling inside the boned drumsticks, together with a piece of provola. Wrap the chicken drumsticks in slices of bacon, which will seal the filling inside the drumstick. Brown them in a pan, on all sides: it must be golden. Think about the vegetables: peel the carrots and cut them into strips. Put them in a bowl and season them with soy sauce, paprika, turmeric, cardamom, salt, sesame seeds. Mix and finish with aromatic herbs and oil. In a baking dish, put the browned drumsticks, the seasoned carrots, a little broth and cook in a hot and static oven at 170° for 60-70 minutes.