A new recipe for a new wine
When choosing a chef to approach for a recipe to accompany our new release, Le Due Porte Brunello 2015, the most obvious choice was to approach our dear friend Roberto Rossi, from Il Silene . Richard and Laura Parsons have never missed an opportunity to eat there over the last twenty years of their ownership of Il Palazzone. Roberto was our chef for an amazing event at the property in May 2015 where had the challenging task of preparing dishes for five Italian restaurateurs who – at the time - had a total of 16 Michelin stars. No pressure!
He also created an unforgettable benfinita, our end-of- harvest lunch in 2017 which we enjoyed on the upper terrace of the cellar. This is the man who built a heliport to facilitate access to his own Michelin-starred establishment and has launched an incredible home-delivery service. I have yet to meet a more meticulous attention to vegetable texture and provenance. Grazie Roberto, come sempre!
This deceptively simple recipe is a superb foil to Le Due Porte. The zingy pepperiness of the horse-radish is in part mitigated by the sweetness of the seasonal fruits and carrots. The overall delicacy of flavours works wonderfully with a wine that is ethereal rather than flamboyant.
Pollo Ficatum
Ingredients for 2 people:
1 chicken breast with skin
1 ladleful of vegetable broth (made with carrot, celery, onion, parsley and garlic)
½ glass of white wine
Fresh rosemary
A clove of garlic
Half a peach, two blueberries, 2 strawberries, one fig divided in half
2 small carrots, 2 small courgettes, 2 radishes, 2 purple cauliflower florets
Fresh horseradish
EVOO, Salt, Pepper
Method
Heat the oil in a saucepan and rest the chicken breast skin-side down until it becomes crispy before flipping it.
Add the white wine and allow to evaporate. Add a spoonful of vegetable broth.
Transfer the chicken in a hot oven (200°C / 390°F) for eight minutes while still bathed in the broth.
Separate the broth from the chicken. The meat must rest.
Reduce the broth in a pan. Stir fry the vegetables, garlic and rosemary in a pan with salt and pepper.
Plate as your own taste dictates, decorating with fruit, vegetables and a final grating of fresh horseradish.
