MY SECOND CHRISTMAS-1, Enrico Bartolini CHEFTHIS RECIPE that will prepare 'FOR CHRISTMAS LUNCH WITH MY FRIENDS I BELIEVE THAT WILL BE YOUR' A BOMB.AND IF THE RECIPE AND THEN 'A SUCCESS AND MULTIPLE STAR' INSURED "we hope not to ruin this masterpiece"THE CHEF AND CHAIR IN?
Enrico Bartolini, a kitchen "star"
Born in 1979 in Pescia, Enrico Bartolini is considered one of the most talented 'child prodigy' of Italian gastronomy.His career began after studying at the Institute Professional Hotelier F. Martini in Montecatini Terme: at sixteen, in 1995, had already graduated from Taster Wine and bones in the restaurant was uncle to 19 years until he moved to London where he worked alongside Mark Page at the Royal Commonwealth ClubFrom there he moved to Paris where he honed his experience with Carlo Petrini, then return to Tuscany, Pistoia, where he worked with Pierangelo Barontini in as executive chef, before making a further international experience in Berlin with Piero De Vitis.Its curriculum, meanwhile, adds new certificates. In 1996 and experts Cuisine and Pastry in 1998 Coach of the hotel business, in 1999 he obtained a Diploma of Creative Cooking.After the brackets Berlin, Enrico Bartolini is again in Italy, this time in Padua to build on the experience gained in the kitchens of Selvazzano Montecchia and Calenders Rubano, Alajmo family.At only 22 years, in 2005, with Aldo Coppola Stilist to hair, Enrico Bartolini opened his own restaurant Montescano (PV), The Robinie. And, in just two years, winning the most coveted awards: in 2006 he received the award for Restaurant of the Year Golosario Paolo Massobrio Marco Gatti and in 2007 entered the Restaurant Guide Author of the Paul Marks, is awarded by the Il Sole 24 Ore as best young and emerging as the best young heroines of the year, the Gambero Rosso is emerging among the 10 best of Italy.The Michelin Star, the 16.5 / 20 84/100 Espresso and Gambero Rosso crown an exceptional season for Enrico Bartolini is completed with the qualifications of Under Thirty Best of Italy's 2009 guide to the guides and the Class CQ character of 2009. After earning a Bachelor's also wise Ticino gastronomy, Enrico Bartolini participates as a speaker at Exquisite San Patrignano at Host Milan, Lo Mejor de la Gastronomy in San Sebastian in Spain and at the Congress of Identity Golose in Milan.Since June of 2010, Enrico Bartolini is driving Devero Restaurant in Cavenago Brianza, a new challenge that the young, but already faces great chef with the enthusiasm and passion that has always characterized his work, continuing to pursue its concept of the kitchen suspended between tradition and innovation, to use the herbs he lovingly cultivated to enrich their courses, to further refine his excellent technique and offer authentic emotions to his many admirers.
Free-range chicken SOFT CREAM WITH POTATOES, LEMON AND CAPERS
Ingredients for 4 people
2 chicken breasts for about 600g "or 2 free-range chickens from which to derive the 2 chests"300 g new potatoes200 g of milk100 g of breadcrumbs30 g of capersGrated Parmesan cheese1 lemonextra virgin olive oilherb "rosemary, sage, bay leaf"oreganosalt, salt
PREPARATION
If you buy a whole chicken, wash it and dry it, then obtained his chest.Removed the fat present on the skin and make sure that no trace remains of feathers, which can then be removed with a flame or with a clamp or a boxcutter.Grease the skin of the breasts 2 / 2 with a little olive oil to raw, heat a pan on the fire-stick with rosemary, sage, bay leaves and put to roast the meat from the skin side and the other side of the mind next with no salt.Once browned, transfer the chicken on a wire rack placed on a plaque "in this way the contact with the metal surface is lower and the air circulates better," and complete the cooking in the oven at 120 ° C for 20 minutes.Meanwhile wash and peel the potatoes, cut into cubes and boil in salted boiling water for about 8 minutes.Wipe the pan with a cloth which you browned the chicken, heat it up and put to roast the bread crumbs with a pinch of oregano, a sprinkling of lemon zest and extra virgin olive oil "as you like, you can also add fresh garlic ", stirring to blend.When will the breadcrumbs become crisp, add the grated Parmesan cheese, wait a few seconds which is based, then turn off the heat and let cool.Once the cooking of the potatoes, drain and mix with the milk until soft and creamy smooth, emulsify to taste with a little olive oil.Alternatively, if you have a siphon, cream potatoes can 'be transformed into a light foam.Dial the plate "better funds" with the help of a metal circle with a diameter slightly smaller than the bottom, you have outside of the circle in the breadcrumbs and the cream of potato, then remove it.Bake the chicken, chop the capers and distribute them on the basis of creamed potatoes.Remove the fillets of the chest, the two means breast cutlets and lay the chicken pieces in the center; season with a little olive oil and coarse salt and a few flakes are serving
P.S. ARE SURE THAT LIGHT 'look great