Polletti with peperonata
Instructions
Clean the polletti, wash them under running water and then dry them with kitchen paper towel.
Sprinkle poultry inside and outside with salt necessary, and then inserted into the abdominal cavity of each two sprigs of thyme, 4 basil leaves, two bits of lemon peel and a pinch of sweet paprika.
Gently melt the butter in a saucepan, put the polletti and Brown over high heat on each side, then continue cooking at medium heat for about 30 minutes, bathing them occasionally with their cooking.
Wash and dry the peppers, divide them in half, give them the seeds and white membranes, then cut the flesh into cubes.
Fry the finely chopped shallot in a saucepan with the olive oil, moderate heat for 5 minutes, then add the peppers and let flavour all together for 2-3 minutes, stirring constantly with a wooden spoon.
Season the vegetables with salt, add the wine and bring to cooking (it takes about 15 minutes).
Serve the peperonata alongside polletti.
If you want a particularly decorative presentation, Cook separately the red and yellow pepper and arrange on the plates in distinct piles.
Ingredients and dosing for 2 persons
- 2 polletti or cockerels
- Salt
- 4 sprigs of thyme
- 8 leaves basil
- 4 pieces of lemon zest
- 2 teaspoons of sweet paprika
- 60 g of butter
- For peperonata:
- 1 red pepper
- == 1 yellow pepper
- 2 tablespoons of olive oil
- 40 g of chopped scallions
- Salt
- 3 tablespoons of dry white wine