Grilled chicken with celery root puree
The key to the chicken is to use plenty of oil and cook it with a firm texture. Served with celery root puree, this is a luxurious dish.
How to make it
1
Pour the chicken breast with the seasoning [A] and knead it to season it.
2
Place a frying pan with olive oil over high heat and grill the chicken through the skin. Turn low to medium heat and cook slowly, then cook with a spoon and pour oil on it for about 20 minutes. Remove the chicken on a cutting board and cut it into bite-sized pieces.
3
Place celery root puree (see separate recipe, about 30g per serving) on a plate and place on a grilled chicken.
4
Topped with tomato concusse, arugula, and olive oil if desired.
Ingredients for 4 people
-
- Chicken breast
- 1 sheet (approximately 250g)
-
- Root celery puree
- 120g
-
[A]
- salt
- A little
-
- White pepper
- A little
-
- Rosemary
- A little
-
- Chop garlic
- A little
-
-
Olive Oil
Ardoino Extra Virgin - A little
-
Olive Oil
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tsp
-
Olive Oil
-
- tomato concasset topping
- A little
-
- For arugula
- A little
-
-
Olive oil
for topping:
Ardoino Extra Virgin
- A little
-
Olive oil
for topping:
[PR]
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