Sono nata e vivo tutt’ora in un paese del Veneto Orientale: Annone Veneto . Nella nostra cultura il pollo ruspante è da sempre un bene prezioso. Una delle più antiche sagre del mio paese è appunto “ La sagra del poastrel ”, dove oltre al galletto alla griglia si possono gustare molte altre specialità.
Ho accolto l’invito di Nadia del blog: Vita da precisina e con questa ricetta partecipo al contest:
Conosco i miei polli: contest etico.
Il pollo ruspante che ho impiegato per questa ricetta proviene dal pollaio di mia mamma ; quando non ho la possibilità di utilizzare chickens reared in the family, I turn to a butcher.
The last time I bought a chicken from the butcher I paid € 7.50 per kg
of stories and tales about the many chickens there to tell: one of the first songs learned as a child: Me Giacometo appears, the famous tongue twister, "the iga i gai ga" (tied cocks), or the satisfaction I felt when I served to friends in the poastro tecia, certainly the most 'famous Venetian chicken recipe, and I have heard her say "I did not eat a chicken so '." It' s the way they are bred chicken that makes the difference. And here I connect Nadia of the contest: you know the chickens! The chicken skin has a bright yellow color, is low in fat, and the meat has a pinkish color with respect to poultry raised in captivity. The flesh is firm and then take longer to cook, and finally the result is much higher.
The forthcoming recipe is from the blog Simplemente Cocinera the friend Silvana, I made some small modifications.
Serves 6 - 1 kg of chicken
1.8 - 200 ml.
natural plain yogurt - 2 cloves garlic
-
sage - rosemary
- chives
- parsley
-
thyme - ½ lemon bio
- ½ tablespoon fennel seeds
- ½ teaspoon ground ginger
- 120 ml of wine Tocai
- 2 cloves
- salt and pepper
- Extra virgin olive
Execution cut the chicken into 8 parts,
Add the chopped herbs in a bowl with chopped garlic, lemon zest, add the yogurt, ginger, fennel seeds, nails cloves, salt and pepper. Add wine, lemon juice, and a drizzle of extra virgin olive oil, mix well. Arrange the chicken pieces in a large bowl and pour over the marinade. Cover the container with a plastic wrap and let stand in refrigerator for at least 6 hours, the 'ideal would be to let it marinate overnight.
Cook the chicken with the marinade in a pan for about 25 minutes, then place in oven at 220 degrees for 30 minutes.
Serve chicken with steamed baby green beans (a few minutes before the end of cooking, add slices of white onion) piccadilly and tomatoes, season with a vinaigrette made from olive oil, few drops of lemon, basil and chopped parsley, salt and pepper.
Recommended wine: Lison eastern Veneto (ex Tocai)
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