Hen, Cocque and Dolceforte
by Riccardo Camanini, restaurant Lido 84, Gardone Riviera (One Michelin Star)
Riccardo Camanini, chef of the restaurant Lido 84 in Gardone Riviera, Lake Garda, comes back here on Garda Expo with this quite atypical recipe: for rethinking a popular classic as our local chicken in a radical and innovative key.
Ingredients for 4 serves
Local hen n. 1
Cabbage Mariano n. 1
Cocque gr. 300
FOR DOLCEFORTE SAUCE
Turnip greens gr. 75
White vinegar gr. 40
Seafood Water gr. 70
Sugar gr. 16
Nervetti broth gr. 100
Mustard gr. 20
Colatura gr. 7
Anchovies nr. 1
garlic gr.1
chili gr.1
Salt gr. 4
Cooking instructions
Cook the hen for 3 hours in a broth of veal nerves.
Open cocque with water and peel.
Blend all ingredients for Dolceforte in a thermomix.
Assemble the dish alternating the hen, the cocque, Mariano raw cabbage and sauce
dolceforte.
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