2 medium fillet of chicken breast
1 big head lettuce romano
200 g of Parmesan
salt, freshly ground black pepper
1-2 cloves of garlic
6-8 anchovy fillets
on 1,5 st. l Dijon mustard and white wine vinegar
for 1 tsp. Worcester sauce, salt and white pepper
pinch of sugar
150 ml of vegetable refined oil
100 ml of extra virgin olive oil
100 ml of vegetable oil
2 cloves of garlic
1 small ciabatta
STEP-BY-STEP PREPARATION FOR PREPARATION
Scrub the chicken with salt and pepper, steam, 20 min. or until fully prepared. Cool and cut into thin slices.
For refilling, break the egg into a glass of submerged blender, add crushed and peeled garlic, anchovies, vinegar, Dijon mustard, salt, sugar, pepper and olive oil. Whisk until smooth. Add refined oil, whisk in a thick emulsion. Try, if necessary season with salt, sugar, vinegar or mustard.
For crackers, whip butter and garlic until smooth, blend with a blender.
Screw the bread into small pieces that are convenient for eating. Pour oil, mix well and bake at 200 ° C, about 5 minutes. Bread should not be overdried.
For salad, cut half the Parmesan with a knife to clean the vegetables with large petals. The rest of the cheese, grate on a fine grater.
Tear the leaves of the romaine with your hands, removing the too hard and bitter base of the leaves. Pieces of leaves should be quite large, but convenient for eating.
Mix the leaves of the romano with a couple of spoons of sauce and grated Parmesan, spread out on plates. Lay out the chicken poultry, sprinkle with rusks and parmesan leaves. Leave the remaining sauce separately.