In una grande pentola riunire 2 scalogni, 1 pezzetto di zenzero, la scorza di 1 limone, 1 rametto di timo, 2 ciuffi di salvia, 2 cucchiai di pepe nero in grani, 2 foglie di alloro, 2 acciughe e poco sale. Coprire con acqua fredda e portare a bollore.
Unire 2 petti di pollo interi, abbassare la fiamma e cuocere per 10 minuti.
Spegnere a fiamma, coprire con un coperchio e lasciar raffreddare nel brodo per 3 ore, finché la carne sarà tenera e non stopposa.
Tagliare a striscioline la carne del pollo, raccogliendo anche le briciole e i pezzetti più piccoli.
Salare leggermente e disporre in vasi di vetro alternando a strati le foglie di alloro e di salvia, gli spicchi di un aglio intero e grani di pepe rimanenti.
Coprire d’olio extravergine di oliva affinché le carni ne siano interamente imbevute.
Chiudere i vasi o coprire con pellicola trasparente a filo e lasciar riposare al fresco per almeno 24 ore prima di servire.
Puntata del 27.11.2014 con Viviana Lapertosa
RSI Food 27.11.2014, 17:10
Ricetta in breve 27.11.2014
RSI Food 28.11.2014, 11:15
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