Verrine of quinoa and curry powder breaded chicken with baby spinach, crisp asparagus tips, cubed beetroot, and milk cream

Ingredients

• 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

Preparation

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.