Honey glazed turkey hen
with san daniele flower, rucola, parmigiano cheese and pomegranate juice, late Treviso chicory pie,
potatoes and chesnuts plait au gratin

Ingredients for 6 persons:

■ 3 Turkey Hen fillet each about
200 gr.

■ g. 150 row ham

■ g. 150 parmigiano cheese

■ g. 100 rucola

■ 2 pomegranate

■ g. 50 acacia honey

■ Porto liquor

■ Salt and pepper

■ Olive oil

Late Treviso chicory pie

■ g. 600 Treviso chicory

■ g. 100 Ricotta cheese

■ Balsamic vinegar

■ Olive Oil

Potatoes and chestnuts plait au gratin

■ g. 300 Potatoes

■ g. 300 Chestnuts

■ 2 eggs

Hit the Turkey hen fillet until it is about 1 cm thick, add salt; spread the row ham adding the rucola and parmigiano cheese; roll all the ingredients and fix them with a toothpick.


 

Squeeze the pomegranate, but keep some grapes. In a pan with a drop of olive oil brown the fillet, stir in the Porto liquor, then add acacia honey and the pomegranate juice. Cook until the liquor has evaporated and then transfer the fillet in the oven for 10 min at 180°

Cook the external leaves of the late Treviso chicory in a large pan of salted water; chop the remaining Treviso chicory and braise it in a pan with olive oil and salt; stir in the balsamic vinegar and cook it on a low flame. Then blend the ricotta cheese.

Line with the chicory leaves a mould, then pour the braised chicory and covered it with the leaves. Bake in oven for 5 min at 180° C.

Boil the potatoes and chestnuts, peel and mash them; add salt and eggs. Make the plait using the sac a poche; paint it with a beaten egg and cook au gratin in oven at 180° C for 5 minutes.