Lorenzo Cogo opens the doors of his Social Club in Schio (Vicenza) to illustrate a dish from the Italian 70s, chicken alla diavola (Evil Chicken). A contaminated and refined recipe, where the piquancy becomes aromatic thanks to the use of spices and marinades of oriental origin.
In collaboration with X-Oven x-oven.com/
INGREDIENTI/INGREDIENTS
0:37 Pollo/Chicken
1:32 Marinatura Shio-Koji/Shio-Koji
4:05 Marinatura a secco/Dry Marinade
Sale/Salt 10 g
Peperoncino(Chili 10 g
Paprika dolce/Sweet paprika 10 g
Pepe nero/Black pepper 5 g
Finocchietto/Fennel seeds 4 g
4:50 Ketchup di Fragole fatto in casa/Homemade strawberry ketchup
ragole/Strawberry 400 g
Aglio/garlic 3 g
Zenzero/Giunger 8 g
Semi di coriandolo/coriander seeds 3g
Peperoni rossi/Red peppers 100 g
Senape/Mustard 15 g
miele/Honey 15 g
Salsa soja/Soy sauce 20 ml
Aceto balsamico bianco/Whitew balsamic vinegar 25 ml
Zucchero di canna/Brown sugar 15 g
Cncentrato di pomodoro/Tomato paste 20 g
Worchestershire q.b/to taste
Olio evo/Evo oil q.b/to taste
8:20 Glassatura del pollo/Glazing of the Chicken
Aglio/garlic 4 g
Zenzero/Giunger 20 g
Paprika dolce/Sweet paprika 5 g
Senape/Mustard g
Miele/Honey 10 g
Aceto balsamico bianco/Whitew balsamic vinegar 40 ml
Olio evo/Evo oil 10 ml
Chili 3
Discover all the episodes dedicated to chicken (roasted, fried, beer, etc.): • Il pollo al forno in u...
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15 июн 2023
