Crispy pan-seared chicken breast with pancetta and a variety of side dishes
Best enjoyed with Big Bang Beer – Alba
Ingredients:
- Bacon
- Chicken breast with skin
- Spinach
- Red onion
- Leeks
- Pumpkin
- Garlic
- Loaf of bread
- Greek yogurt
- Lemon
- Mint
- Rosemary
- Butter
- Parmigiano-Reggiano
- Black pepper
- Flea Extra Virgin Olive Oil
Procedure
Start by cutting the squash into pieces and removing the skin. Then take the squash flesh and cut it into walnut-sized chunks (the chef recommends using a squash with a firm texture). Use a spoon to remove the seeds and clean out the inside thoroughly. Place the pieces in boiling water; 5 minutes or a little longer will suffice—it shouldn’t be overcooked but should remain fairly firm.
Next, take the spinach, trim off the roots with a knife, and then soak it in water to clean it thoroughly.
Squeeze half a lemon and pour the juice into a bowl along with the plain Greek yogurt. Add a few mint leaves, roughly torn by hand, then black pepper and a pinch of salt.
Now, make some croutons in a pan to add some crunch to your dish. Place a pan (ideally a wok) over high heat, add some butter, and once it has melted, add a drizzle of oil. Take some sandwich bread, remove the crusts, cut into cubes, and add them to the pan with the oil and butter. When they’re golden brown and crispy, transfer everything to another bowl or baking dish and sprinkle grated cheese on top.
Take another skillet and place it on the stove as well; add oil, rosemary, garlic, leek, and onion—all roughly chopped—and let them sauté.
Take the chicken breast and place it skin-side down in the pan. Add a little more oil, a pinch of salt, a sprinkle of pepper, and wait until it becomes nice and crispy.
Take the wok again. Add a knob of butter, the thinly sliced leek, the onion, and finally the pumpkin that you blanched earlier.
Remove the squash from the wok, add another knob of butter, then the spinach, a pinch of salt, and a sprinkle of pepper. Cover with a lid and let it cook without adding water.
Now take the pancetta and slice it thinly.
Arrange the following on the plate: pumpkin, spinach, Parmigiano-Reggiano, crispy bread cubes, chicken breast (pat it dry with paper towels before serving), and finally the pancetta.
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