Susanna Tezzon owner of the restaurant “Il giardino delle Esperidi” in Bardolino, suggests a perfect match with our Valpolicella Ca’ Fiui.
The recipe is for two people
Ingredients:
2 breasts of cockerel, 200 gr each
2 glasses of Valpolicella Ca’ Fiui
1 rosemery twig
20 grams of sweet lard
1 dl of extravergin olive oil
2 potatoes
1 fistful of bread crumbs
Preparation:
Lay the cockerel’s breasts on a cutting board, with the skin facing down. Make a mixture of rosemary and lard finely cut with the knife. Rub it over the cockerel then wrap all in the plastic and leave it for 1 hour. After this time, remove the plastic and place the breasts in a casserole. Cover them with Valpolicella wine and leave it for one night.
In the morning take out the breasts. Warm a bit of olive oil in a pan and cook the breasts on the side of the skin, first on high heat, then low. Sprinkle with a pinch of salt and cover till they are cooked.
While keeping the breasts warm, clean the pan and put the Valpolicella used before for marinating, with a pinch of flour and salt. Make a reduction, whip it and filter it. The obtained sauce will accompany the cockerel’s breasts.
Potatoes: peel and cut them in slices of about 1 cm, wash and dry them. Put the potatoes in a bowl with some salt, olive oil and bread crumbs. Mix all and take eventually away the bread crumbs in excess. Cook them in the oven for about 15-20 minutes at 180°C.
Il Giardino delle Esperidi
Via Mameli, 1
37011 Bardolino(VR)
Tel. +39 045 6210477
