Sardinia and South Korea celebrate the new agreement on collaboration in the food sector with a plate that unites the Italian and the Eastern traditions. Here is the chicken recipe stuffed with kimchi
On one side there is Sardinia, with its incredible territory and those good table products that all of us know. On the other hand, there is South Korea, a country with no doubt fascinating, revolutionary technologies and culinary traditions still largely to be discovered. Two extremely diverse realities, but nowadays seem a little less distant thanks to the Food Collaboration Agreement just signed by the Korean Food Foundation, a public organization engaged in the promotion of Korean food and food industry, and Aspal, the Sardinian agency for active labor policies.
A Memorandum of Understanding that will develop a co-operation program for the next three years, involving chefs and culinary experts. For the Italian team, it will be an opportunity to discover or rediscover a truly unique international cuisine, made up of slow-moving traditions, great knowledge of raw materials and a lot of attention to health.
Already because the Hansik kitchen, so called, takes full advantage of the ancient practice of natural fermentation of foods, through which the foods take on an intense and complex flavor over time. To begin to understand and love this tradition you can start from two basic elements: kimchi, a vegetable dish – especially Chinese cabbage – let it ferment with abundant spices, including spicy chili and ginger; And the jang, the characteristic fermented sauce, with its ganjang version (obtained from soy beans), doenjang (soy sauce) and gochujang (red chili peppers).
So, under the event “One Summer Night with Hansik” organized in Milan by the Korean Food Foundation, chef Mauro Seu wanted to give us an example of a possible encounter between the Italian and Korean tradition. He made it by offering his chicken breast stuffed with Kimchi, spinach and ricotta in Mediterranean sauce, of which we give you the recipe below.
A summer night with Hansik – 26.07 (8)
Chicken breast filled with Kimchi
1 Chicken breast
60 gr of flour
60 gr of grated Pan
30 gr of Spinach
30 gr Kimchi
50 gr Ricotta
Seed Oil qb
Salt to taste
Korean sesame leaves
Ingredients for the sauce:
Tomatoes, Black Olives, Red Onions, Basil, Extra Virgin Olive Oil
To prepare the sauce, remove the skin and tomato seeds and finely chop it. Mix the chopped tomato with the other ingredients and complete the whole.
For filling, chop the kimchi and spinach finely chopped to ricotta.
Fill the chicken breast with this compound, then pass it into flour, egg beaten and breadcrumbs, in this order.
Fry your chest stuffed in a preheated frying pan in plenty of sunflower oil.
Place the sauce in the middle of the dish.
Sliced the chicken chicken breast and place the slices on the sauce.
Complete garnishing with Korean sesame or basil leaves.