Photography recipe
Fotografía Chef Signature Chef

Shred the chicken breast on the cling film.
Finely chop the aromatic herbs and use them to dress the chicken. Lightly season. Close the chicken in the shape of a ball (a photo will be attached)
Cook in a steam oven at 110ºC for 10 minutes (depending on the quality of the chicken).
Blanch the asparagus tips for 7/8 minutes in boiling water.
Cut the...

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Shred the chicken breast on the cling film.
Finely chop the aromatic herbs and use them to dress the chicken. Lightly season. Close the chicken in the shape of a ball (a photo will be attached)
Cook in a steam oven at 110ºC for 10 minutes (depending on the quality of the chicken).
Blanch the asparagus tips for 7/8 minutes in boiling water.
Cut the tomatoes in half and dress with oil and oregano. Put them in the oven at 120ºC with the walnuts for 35 minutes.
Separately, create an aromatic oil by adding a little of the finely diced herbs, tomatoes, asparagus tips and walnuts.
Blanch the spinach for 5 seconds in boiling water.
Place spinach leaves on the plate as the base, then place the chicken ballotine on the base; pour warm aromatic oil over the top.

 

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Ingredients 4 persons
  • 1 chicken breast
  • 50 g baby spinach
  • 4/5 asparagus tips
  • Pear tomatoes
  • Thyme
  • marjoram
  • basil
  • sage
  • oregano
  • Walnuts
  • Extra virgin olive oil
  • Fresh ground black pepper
  • Iodized salt
  • Cling film.
Recipes. The Cook & Chef Institute