Ingredients

  • Romaine lettuce g 120
  • Chicken breast g 100
  • Parmigiano Reggiano PDO g 40
  • Organic extra virgin olive oil g 60
  • Anchovies in oil g 10
  • Pasteurized egg yolk g 20
  • Lemon juice g 10
  • Mustard g 5
  • Garlic no. 1 clove
  • Bread g 40
  • Purple potatoes g 100
  • Rosemary to taste
  • Salt to taste
  • Pepper to taste

Procedure

  1. Season the chicken breast with organic extra virgin olive oil, salt, pepper, and rosemary. Cook in a steam oven at 64 °C for 1 hour, or quickly sear in a pan with a drizzle of organic extra virgin olive oil. Let cool slightly and slice.
  2. Wash and dry the romaine lettuce, then chop it, keeping it crisp. Blend the anchovies with the pasteurized egg yolk, mustard, lemon juice, and garlic; gradually incorporate the organic extra virgin olive oil until you obtain a smooth, homogeneous emulsion.
  3. Cut the bread into cubes and toast until crispy. Shave the Parmigiano Reggiano PDO into thin shavings.
  4. For the purple potato powder, boil the potatoes, puree them, and spread them in a thin layer on parchment paper. Dehydrate at 70 °C for about 3 hours, then finely grind into a powder.
  5. Dress the lettuce with the emulsion, add the chicken, the croutons, and the Parmigiano Reggiano PDO shavings. Finish with the purple potato powder and serve.

EXTRA VIRGIN OLIVE OIL PAIRING

We recommend an Organic Monocultivar Carolea PGI EVO Oil from Campania, with a herbaceous and harmonious profile. Its vegetal freshness lightens the savory intensity of the anchovies and complements the earthy notes of the purple potato powder, maintaining balance and a lingering finish.

ORGANIC WINE PAIRING

For this dish, we recommend an Alvarinho white wine from the Vinho Verde region. Its lively freshness, accompanied by citrus and mineral notes, balances the savory flavor of the anchovies and lends lightness to the emulsion, enhancing the dish’s vegetable-based components.