Verrine of quinoa and curry powder breaded chicken with baby spinach, crisp asparagus tips, cubed beetroot, and milk cream
- La Veronese® quinoa flour
- 250 ml double cream
- 250 ml milk
- 2 cooked beetroot
- 600 g chicken breast
- Asparagus green bunch
- 10 to 20 leaves of baby spinach
- 1 or 2 garlic cloves
- Curry powder to taste
- EVOO to taste
- Salt and pepper
Cut the chicken breast into strips and roll it into the quinoa flour, to which you have previously added 1 table spoon of curry powder. Cook in a frying pan, with a drizzle of EVOO, some salt and some pepper.
Meanwhile, clean the asparagus, using only the tops/tips. Sear for a couple of minutes in a frying pan with a little EVOO, salt and pepper, making sure they stay crisp.
Prepare the milk cream by emulsifying the double cream with a little milk, just so as to thicken it slightly.
Once cooked, serve the chicken strips in a verrine, layered on a bed of baby spinach leaves, covered with the cubed cooked beetroot, the milk cream, and topped with the crisp asparagus.
Prodotti consigliati per questa ricetta!
This type of flour is obtained from the processing of Quinoa seed. Chenopodium quinoa, a grass originating in South America, belongs […]Continue