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Find the chicken: the Italian chef Massimo Bottura has hidden its taste between colourful vegetables, creating a surprising chicken and vegetables recipe
For the broth
For the vegetables
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine Italian
Boil the bones for about 6 hours, slowly, in a pot full of cold water.
Then add the other ingredients and boil over high heat until it reduces by 1/3.
Strain and let it reduce until the desired consistency.
Finely julienne cut all the vegetables.
Spread a thin veil of the tepid sauce on a serving plate and place the vegetables on top, in separate knots, making a 3x3 grid.
Dress with a few drops of traditional balsamic vinegar from Modena.