Pure white with chickling capon

04544 PURE ' WHITE CAPON CICERCHIE INGREDIENTS for 6 PERSONS 200 g of grass peas, 500 g breast of Capon, 100 g white celery, carrot 60 g, 40 g of raisins, 6 stalks chives 3 nuts, olive oil, salt and pepper.

Choose a sweet chickling and let soak overnight, changing the water several times.

Cook for 40 minutes cicerchia and leave it in the hot in the cooking water.

Delete leathery cuticles.

Boil the chicken breast and cut it into thin fillets.

Passed the chickling in a fine sieve with a bit of broth into a medium density puree, then seasoned with olive oil, chives, salt and pepper.

Place them in a warm dish.

Together with Capon breast on celery and carrots cut into julienne and dressed with oil, salt and pepper.

Place the Capon in the Centre of the plate on a bed of mashed potatoes.

Soften the raisins in water and arrange in corona around Capon.

Decorate the dish with half a walnut kernel offering best wishes.