Chicken breast strips with curry on an escarole cake with Orogel chili pepper
600 g Escarole
40 g flour
10 g Curry
Extra virgin olive oil
600 g chicken breast cut into strips
50 g Butter
Orogel frozen chili pepper cubes
Pasta and Risotto
In a non-stick pan with a drizzle of EVO sauté the escarole and keep it warm.
Meanwhile in a non-stick pan melt the butter, brown the lightly floured chicken breast strips and season with salt and pepper. Dissolve the curry in milk cream, pour it in the pan and cook until the sauce is dense and smooth.
Make an escarole cake with a small kitchen mould, make a hollow in the center and fill with curry flavored chicken breast strips.