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Program name
Recipe names Pag.
Moroccan Lamb
Moroccan Roasted Leg of Lamb
p. 15
Aubergine Au Gratin
Aubergine and Leek au Gratin
p. 16
Sea Breams in foil
“Island-Style” Foil-Wrapped Sea Breams
p. 17
Flat Loaf Bread
Apulian-Style Flat Loaf
p. 18
Mustard Chicken
Grilled Mustard Chicken
p. 19
Preparation:
3’ Use a steak knife to cut along the entire length of the spine, on both sides.
Remove the backbone.
3’ Open the chicken and flatten it onto your working surface. Remove all the bones by
carving around the breast (leave the wing and leg bones - this operation is very
simple). Season with salt and pepper.
2’ Use a brush (or spatula) to baste both sides of the chicken generously with mustard.
1h Leave to marinate for about 1 hour.
2’ Keeping the chicken well open, insert two skewers diagonally to flatten it out (you
may also use the BBQ-type rack normally used for fish: the chicken will be fastened
between the two grilles).
Cooking method:
(40’)* Select on the display the program “ Mustard Chicken”: the ideal temperature and
cooking time will appear automatically on the display. Wait for about 10 minutes, in
order to let the oven reach the maximum power to grill the most effectively.
Place the chicken on the rack and put in the oven on the third shelf from the bottom.
Place the enameled baking tray underneath.
Serving suggestion: serve with grilled tomatoes or salad.
Wine: Best served with a Chianti.
(*) Recommended cooking time
Grilled
Mustard
Chicken
4 servings.
Ingredients:
1 chicken
salt, pepper
mustard
10' - Marinating time: 1 hour
POLLO ALLA SENAPE
19
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