The breast is smoked with dried herbs then frozen and cooked at a low temperature. After allowing it to rest, the breast is fried with butter and herbs. The rest of the meat will be used for other preparations.
Alessandro Bergamo is one of the twelve S.Pellegrino Young Chef Academy 2021 finalists, and represents Italy and South-East Europe. Discover the full recipe of his signature dish, 'Better an Egg Today or a Chicken Tomorrow?'.