Chicken Olives (Paupiettes) with Ricotta, Tartufata and Pinenuts

6 Jan

 This recipe is especially written for my friend Camille who seemed to want to give it a try as she soon will get married. Yes indeed, she wants to broaden her recipe folder to become a perfect housewife…. just kidding of course, she’s just a real foodie and when she read it was stuffed with ricotta and tartufata, she wanted to know the recipe!

Also I wanted to write about that recipe because it is one of the techniques I have been teaching dozens of time at the Cookery School and my clients have always been delighted and eager to do it again at home.

If you are scared of using caul fat, I’ll write a couple of options to get through the recipe without it. Especially if you can’t use pork or if you live abroad as it might be difficult to source it even if you have a traditional butcher!

photo 2(4)

 Ingredients for 6 people

  • 6 chicken breasts – ask your butcher to get them flat like for a Milanese Scallop
  • 300g of Ricotta
  • 1tbsp of tartufata (black truffle sauce)
  • 1/2 cup of toasted pinenuts, roughly chopped
  • salt and pepper
  • caul fat*
  • butcher string
  • butter and oil for the pan
  • white wine to deglaze
  • butter and cream for the sauce
  • herbs for decoration such as flat parsley or chervil

Method:

In a bowl, mix together the Ricotta, tartufata, pine nuts and season with salt and pepper.
Taste and rectify the seasoning.

1-Garniture

Cut a piece of caul fat slightly bigger than the scallop.
Lay it flat on a clean surface, season your chicken with salt and pepper and lay it on top of the caul fat.
At that stage you can transfer both the chicken and caul fat in a small bowl, ring or cup to help you getting the right shape.
Add a spoon of the ricotta mix in the center and fold back the chicken on top then the caul fat. Tear apart the excess of caul fat then place the string on the working surface and turn the bowl upside down to place the paupiette on top.
Now, do as you do when you are gift wrapping and get the paupiette well sealed by the string.

2-Crepine-Paupiette

If you have an excess of ricotta mix, keep it to create a nice sauce.
Preheat your oven to 180°C.
Once you have prepared all the paupiettes, heat a pan just big enough for the 6 paupiettes to fit in. Add a tbsp of oil and butter and when it is hot enough to sear your meat, place the paupiettes in, next to each other.
Give them a good golden brown coloration and turn them upside down to do the same on the other side.
Get rid of the excess of fat.
If your pan can get in the oven, deglaze it with 1/2 cup of white wine and finish the cooking of the paupiettes for 15-20 minutes. The wine will keep them moist in the oven.

3-Cooking Paupiettes
If it doesn’t, transfer them in an oven dish and cook them for another 15-20 minutes. Deglaze the pan with1/2 cup of white wine and pour it on top of the paupiettes.

IMG_6312
You can cover the paupiettes with foil to keep them very tender.
Before serving, remove the paupiettes from the pan and using the juice they released, start to create the sauce. Add the ricotta leftover if you have some then add 1/2 cup to 1 cup of cream and 1tbsp of butter. Let it reduce a little and season with salt and pepper.

IMG_6313

You can serve the sauce like that on top of the paupiette or in a saucer on the side or if you want it silky, pass it through a thieve to get rid of any ricotta and truffle bits as well as the pinenuts.
With a knife or scissors, cut the string and remove it.

IMG_6319

Place the paupiette in the middle of the plate and pour a little sauce on top. Decorate with fresh herbs and serve it straight away. You can also enhance the colour by spreading crushed pink peppercorn on top or Piment d’Espelette powder.
You can also cut it into two and place one half on the other in an angle.

*If you don’t want to use caul fat, simply change the shape of your paupiette and make it longer and in a shape of a tube so that you can seal the ricotta as well as you are able to. The caul fat helps to keep the whole paupiette together but if you are careful enough to fill the scallop with the appropriate amount of mix, you can deal with the string only. You can see the result on the picture on top or even better on the third one on top.

Paupiettes de Poulet a la Ricotta, Tartufata et Pignons de Pin

Ingrédients pour 6 personnes:

  • 6 escalopes de poulet – demandez a votre boucher de les aplatir comme pour des escalopes milanaises
  • 300g de Ricotta
  • 1 cas de tartufata
  • 1 petite poignée de pignons de pin torréfiés et grossièrement hachés
  • sel et poivre du moulin
  • crépine de porc
  • ficelle de boucher
  • huile et beurre pour la poêle
  • vin blanc pour déglacer
  • crème et beurre pour la sauce
  • herbes fraîches pour décorer ( persil plat, cerfeuil…)

Méthode:

Dans un bol, mixez la ricotta, la tartufata et les pignons. Assaisonnez de sel et de poivre, réservez.
Découpez la crépine en morceaux un peu plus grands que les escalopes.
Assaisonnez les escalopes et placez-les au dessus de la crépine.
Vous pouvez placez la crépine et l’escalope dans un cercle ou un petit bol pour obtenir une belle forme de paupiette.
Déposez une cuillère de mix de ricotta au centre et refermez la paupiette avec l’escalope puis la crépine. Coupez l’excès de crépine et retournez la paupiette sur le fil de boucher.
Comme pour un emballage cadeau, utilisez la ficelle pour bien maintenir la paupiette en lui donnant 4 tours.
Réservez.
Faites préchauffer votre four à 180°C puis chauffez une poêle pouvant contenir les 6 paupiettes  avec un peu de beurre et d’huile. Quand celle-ci est bien chaude, déposez les paupiettes et donnez leur une belle coloration dorée brune.
Retournez-les pour colorer l’autre côté.
Jetez l’excès de gras et déglacer la poêle au vin blanc pour créer le fond de sauce et garder les paupiettes tendres pendant leur cuisson au four. Placer la poêle au four 15-20 minutes ou si celle-ci n’est pas adaptée au four, débarrassez les paupiettes et le fond de sauce dans un plat.
Recouvrez éventuellement de papier aluminium.
A la fin de la cuisson, récupérez le jus de cuisson et ajoutez le reste de ricotta à la truffe si vous en avez. Allongez avec un peu de crème et de beurre à feu moyen. Laissez réduire, rectifiez l’assaisonnement et utilisez tel quel ou passez la sauce au chinois si vous voulez une sauce soyeuse.
A l’aide d’un couteau ou de ciseaux, ôtez la ficelle des paupiettes. Placez chaque paupiette au milieu de l’assiette et recouvrir d’un filet de sauce. Décorez avec un brin d’herbe fraîche et éventuellement des brisures de baies roses ou de Piment d’Espelette pour la couleur.
Vous pouvez aussi coupez en 2 la paupiette et la servir en posant une moitié en travers de l’autre afin de mettre en valeur la garniture.

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