Cappelletti in roast chicken stock
Antonia Klugmann inspires with the "Cappelletti di Pollo" from the Italian region of Friuli.
Asparagus, Sun-Dried Tomato & Mozzarella Chicken Breasts
Falstaff blogger Constantin Fischer visited Swiss chef Joel Kraaz and together they created this dish, making you yearn for spring.
For the chicken:
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | chicken breasts | |
For the filling:
| Ingredients (4 servings) | ||
|---|---|---|
| 12 | stalk(s) | asparagus, blanched |
| 150 | g | mozzarella, drained |
| 150 | g | sun-dried tomatoes, chopped |
| 1 | bunch | wild garlic |
| 1 | pinch(es) | hibiscus salt, or sea salt if you are unable to find hisbiscus salt |
| 1 | pinch(es) | pepper |
| 1 | tablespoon(s) | hazelnut oil |
For the caramelised spring onions:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | bunch | spring onions |
| 100 | g | sugar |
| 100 | ml | elderberry-cherry liqueur, or another berry based liqueur |
- For the filling, quickly blanch the asparagus spears in boiling water (approx. 2 minutes), then remove, drain and chop into thirds. Chop the sun-dried tomatoes and tear the mozzarella into small pieces. Cut the wild garlic into fine strips using the chiffonade technique (stack the leaves on top of each other and slice finely). Mix all the ingredients for the filling together.
- Butterfly the chicken breasts and fill with the mixture of asparagus, tomatoes, mozzarella and wild garlic. Fold the chicken breast over the filling and then fry in hazelnut oil until golden brown.
- Put the sugar and the spring onions in a pan and gently heat until they begin to caramelise, then deglaze the pan with the elderberry-cherry liqueur.
- Arrange all the ingredients on a flat plate (see lead picture).
Photo gallery of the preparation.
