Marco di Pisa:
deboning the chicken without breaking the skin to then re-stitch it all around is very time consuming.. and really grose too!
Marco di Pisa:
here it is... 1 hour later... the chicken is deboned, chopped, mixed with bread wetted in milk, one egg, pistachos, 200gr of pork, 200gr of parma ham
Marco di Pisa:
me...stitching stitching...argh.... i felt like a real mad scientist... like that crazy german gy who chops dead people up....
Marco di Pisa:
finished stitching the whole skin around the blob.....what a job!!!!
Marco di Pisa:
ready... i felt like a taylor
Marco di Pisa:
looks like a massive raviolo
Marco di Pisa:
feels weird to the touch
Marco di Pisa:
in the fridge overnight
Marco di Pisa:
in the fridge overnight
Marco di Pisa:
boiling
Marco di Pisa:
almost cooked 1 hour
Marco di Pisa:
just out the broth pressing it into shape and squeezing weight away
Marco di Pisa:
cooked and out of the broth
Marco di Pisa:
cutting away the cloth
Marco di Pisa:
ready
Marco di Pisa:
it's still a bit warm so it falls apart when cutting it
Marco di Pisa:
i should have chopped the chicken a lot more..needs more pistachos, more parmesan and more bread and milk and more prosciutto crudo
Marco di Pisa:
Valentine's Lunch, Pollo in Galantina, Salad and Champagne
Marco di Pisa:
Miyo's effort... choco cake
Marco di Pisa:
the cake is really yummy but not as soft as it should be apparently...