Sunday, 5 June 2016

Spiced butter Risotto with filled Chicken breast and mountain pine pea sauce

This is a combination of South Tyrolian flavours.

The spiced butter has the spices of the Vinschgau bread in, the chicken breast is filled with South Tyrolian smoked Speck and mountain cheese and the sauce has a butter made with young mountain pine tips combined with the creamy peas.

It is a lot of work and best done with friends, joining you at the stove.

Mountain pine butter:
in  May is the best time to pick some young shoots of the trees. Chop them and in a 200 g butter let them bubble for a while, get the butter cold and store it in the fridge for a couple of days. The taste gets more intense.
Vinschgau bread spiced butter:
1/2 tsp each of caraway seeds, coriander seeds, funugreek seeds, anis seeds, fennel seeds dry roasted in a pan and the put through a spice grinder.
Use 1 tbsp for 50 g butter and melt it and keep it warm for the risotto.

Spiced Risotto
1 1/2 cup Carneroli rice
1 onion
1 clove of garlic
200 ml dry white wine
700 ml veg stock
salt and pepper
40 g Parmesan
50 g spiced butter

In the butter saute the onion and the garlic and add the rice and coat it well. Add the white wine and let it cook down, stir often and add the veg stock, one ladle at the time until the rice is plump. Add the Parmesan cheese and serve.

Chicken breast stuffed
4 chicken breast, a butterfly cut to fill them
4 slices of smoked South Tyrolian Speck- it needs the strong aroma to counterpoint the other ingredients
1 slice of mountain cheese about 2 cm  thick, cut into 1,5  x 6 cm pieces and wrapped in the Speck.
2 eggs
4 tbsp flour
250 g Panko flour
Stuff the chicken breast, season it with salt and pepper and take a tooth pick to close it, go through flour, egg, panko, egg, panko.
In some oil brown them on both sides, put them in the preheated oven at 160 C for 18 min.

Pea and Mountain pine butter sauce
150 g defrosted peas
1 small onion
60 g Mountain pine butter
50 ml cream
salt and pepper

In a little of the butter sweat off the onion and the peas, add the cream and let it cook for 5 minutes. Take out some of the peas and set them aside and then take a stick blender and make a sauce.
Just before you are ready to serve, drop in the rest of the butter and give it a good blitz to make a foam. Drop some of the peas on top.

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