"Cuisine is boundless" likes to remind Chef Sergio Mei Tomasi, an illustrious representative of Italian cuisine around the world, where he is called upon to collaborate in the opening of famous restaurants from Budapest to Hong Kong, from Munich to Washington, as well as all those of the international Four Seasons chain, a leader in hospitality and 5-star luxury.
Chef Mei has always been driven by a curiosity to discover the gastronomic cultures of other regions and countries, taking new ideas from whatever source to reinvent new dishes each time. Here, he delights us with the PISTACHO-ROASTED CHICKEN WHITE WITH PELECOTOGNE PUREA AND GREEN APPLE WITH VINACCIOLI OIL, the essence of Carignano del Sulcis wines and vines, here poured in a few drops raw to enhance the meeting of ingredients of very distant origins.
Recipe categories
Difficulty
Preparation time
40 minutes
Cooking time
60minutes
Nutrition table
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Ingredients
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4 Chicken breasts
Value
600 g
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Salt and pepper
Value
to taste
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Extra virgin olive oil (EVO)
Value
to taste
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Pistachio grain
Value
20 g
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Clarified butter
Value
40 g
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Sage
Value
1 leaf
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Ripe quince
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1
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Green apple
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1
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Cipolla bianca a cubetti
Value
20 g
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Extra virgin olive oil
Value
20 g
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Salt and pepper
Value
to taste
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Grape-seed Essential Oil
Value
to taste
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Green apple peel strips
Value
to taste
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Preparation steps:
Preparation steps template
Short
Preparation steps
Description
For the chicken white
Season the chicken breast with salt, pepper and extra virgin olive oil. Coat it in pistachio granules. Brown it for a few minutes in a pan with the clarified butter and the sage leaf, finish cooking in the oven at 170°.
Description
For the quince and green apple puree
Peel the green apple with a peeler, keeping the green skin aside. Peel the quince. Cut the skin of the green apple into thin strips and soak them in ice water.
Cut the apples into 4 segments, season with onion, salt, pepper and olive oil, wrap in foil and bake in the oven for 40 minutes at 180°. Remove them from the foil and pass them through a coarse sieve. Mix them and adjust the taste.
Description
For the presentation
Serve the sliced chicken breast on the plate with 3 quenelles of apple puree garnished with green apple peel on the side, season with grape seed oil.
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Ingredients for 4 people: