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https://www.raiplay.it/programmi/esem... - The Improtas prepare the second course of our menu. First they cut the carrot, celery and courgettes into sticks, then julienne the peppers. In the meantime, they blanch the new potatoes in salted water for 4 minutes. When the vegetables are ready, they brown them in a pan with oil, salt and sesame seeds. After cutting the chicken into pieces, they leave it to marinate with salt, soy sauce, almond milk, ginger and lemon juice. In a pan with oil and chopped spring onion, they cook the drained and floured chicken cubes. They flavour with sweet paprika, salt and leave to cook. When cooking is almost finished, they add the vegetables, toasted almonds and moisten with the chicken marinade liquid. Once reduced, they serve the chicken garnished with avocado wedges. Ingredients 400 g chicken breast 1 carrot 2 courgettes 1 celery stalk 100 g friggittelli 10 new potatoes 1 pepper 2 spring onions 60 g almonds 100 ml soy sauce 100 ml almond milk 40 g 00 flour 20 g sweet paprika 30 g sesame seeds 1 lemon 2 avocados ginger salt extra virgin olive oil