“Old” style chicken with mushrooms and raisins

Ref. 370032

“Old” style chicken with mushrooms and raisins

Description Boneless and stuffed chicken with wild mushrooms and raisins flavored with truffle. All of this on a minced meat basis.

Presentation suggestion A meat with personality able to solve a dinner or meal with guests. One tip to enjoy the best flavor is to add cava, brandy (cognac) and a good splash of cream

Tasting note The filling with wild mushrooms and raisins and the best roast chicken meat transport you to the fabulous cuisines of ancient Greece. An unforgettable experience.

Formats For large kitchens / hotel and deli / delicatessen.

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Warm potato salad with beetroot and pastrami

4 people

Ingredients

500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.

For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.

Preparation

1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.