Cockerel breast and leg

Yield: 4 servings

The cockerel:Foto galletto 2

2 cockerels

50 g hazelnuts

100 g extra-virgin oil

2 g garlic

2 g thyme

50 g porcini mushrooms

50 g turnip tops

salt and pepper to taste

1 egg

Clean the cockerels and separate the breast from the legs; bone the leg and season with salt and pepper, then add turnip tops, porcini mushrooms, wrap in clingfilm and oven cook sous-vide with oil, garlic and thyme at 64°C for two hours and a half; before serving, coat with beaten egg and chopped hazelnuts, then cook in a 200°C oven for four minutes. Clean the breast separately, brown in a pan with rosemary, oil and garlic and finish cooking in the oven.

Porcini mushroom sauce:

150 g porcini mushrooms

20 g scallion

2 g garlic

30 g white wine

1 g parsley stems

1 g thyme

vegetable stock to taste

salt and pepper to taste

Brown all ingredients with oil, then wash with white wine and let it evaporate, and blend while still hot adding some vegetable stock and extra-virgin oil.

Turnip tops:

200 g turnip tops

40 g extra-virgin oil

2 g red peppers

2 g garlic

salt and pepper to taste

Heat some oil in a pan, then add garlic and pepper and brown them for a few seconds. Add previously blanched turnip tops and season with salt and pepper.

Rosemary and garlic sauce

100 g brown stock

2 g rosemary

2 g garlic

Cook all ingredients sous-vide at 63° for three hours.

 

The composition :

Pour the porcini sauce on the plate and add the turnip tops. Then add the cut of breast and the leg; complete by adding some porcini mushrooms and pouring the sauce.