A dish that even children like, served - for adults - with Chianti Classico Riserva Ruello 2019 Boschetto Campacci.
Ingredients for 4 persons:
1 chicken about 2 kg boneless, 2 eggs, 1 tablespoon flour 00, 200 ml milk, 500 g fresh beets, 100 g smoked provola cheese. 1 tablespoon salted ricotta cheese, 1/2 chicken breast, Nutmeg, Lemon peel, 1 clove of garlic, Chopped herbs (rosemary, sage, thyme), Salt to taste. b.
Procedure:
De-bone the chicken (have your local butcher do it if you are not capable) and lay it with the skin on a piece of foil so it can be rolled easier.
Massage the meat with salt, oil, lemon zest, and the aromatic mince.
Prepare one or two fairly thick crepes with a batter made from the eggs, flour, a pinch of salt, and milk.
Boil the beets in salted water, drain and squeeze them well and put them in a blender. Add the cheeses, garlic, half a chicken breast, and nutmeg and blend to create a stuffing.
Lay the crepes on the chicken and spread the center with the filling.
Roll it on itself, helping with the foil and being careful not to let the filling spill out.
Tie it with string like a roast, pass it over a high heat on a frying pan to seal it and create a nice golden crust.
Place it on the oven rack preheated to 180° (remember to place a baking sheet underneath to catch the fat that will drain during cooking) and roast it for about 50 minutes, or if you have a kitchen thermometer, until it reaches a core temperature of 63°-65°.
Let it cool and slice it to serve, accompanying it with its own base and vegetables to taste.
Wine pairing:
(Edited by Stefania Vinciguerra)
Chianti Classico Riserva Ruello 2019 Boschetto Campacci
Very intense and concentrated ruby. Fruity and spicy on the nose, black cherry, cassis, vanilla. Full and powerful on the palate, warm with perfect, velvety and smooth tannins.
Production area: Chianti Classico east of Siena with a south/east orientation, at an altitude of 380 meters above sea level. The grapes come from vineyards with an average age of 30 years and a total area 1.9 ha, cultivated on soils with high presence of marl, clay and sand. Soils very rich in fossil and mineral elements.
Grape varieties: 95% Sangiovese, 5% Merlot. Spurred cordon training system; planting density 5000 plants/ha.
Climatic trend 2019: The season was characterized in the first part of the year to be on average more rigid and humid. A cool and rainy early spring slightly delayed the vine vegetative cycle compared to previous years, with alternating phenological phases. A hot but very regular summer, without excessive heat or abundant rainfall, allowed the plants to properly develop both vegetation and clusters. This was followed by a September characterized by optimal weather and strong temperature fluctuations, which allowed the grapes to ripen perfectly. An excellent vintage that gave a balanced and expressive wine destined for long aging.
Harvest: by hand, carried out in the second decade of September.
Vinification: after the harvest, the grapes are further selected to achieve the optimal final result. Fermentation takes place in stainless steel tanks at 25-26°C for about 15 days to maintain the olfactory profile, color extraction and tannin elegance. Following alcoholic fermentation, the wine finishes malolactic fermentation in first-passage French and Hungarian oak tonneaux, where it matures for the next 24 months. It is bottle-aged for a minimum of 9 months before being presented to the market.
Alcohol content: 14.5% vol.
Serving temperature: 16-18°C.
