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Ингредиенты
- Vegetable oil for deep frying
- 1 x parsnip peeled, and cut into thin strips Kosher salt to taste
- 3/4 lb Yukon Gold potatoes whole, if small, halved if large, peeled Kosher salt to taste
- 2 med shallots thinly sliced
- 2 tsp unsalted butter
- 1/2 c. well-shaken low-fat buttermilk Freshly-grnd black pepper to taste
- 1/2 c. fresh basil leaves - (packed) blanched
- 1/4 x extra virgin olive oil
- 1 pch kosher salt
- 1 Tbsp. extra virgin olive oil
- 2 x garlic cloves minced
- 1 head escarole - (abt 1 lb) cut 1" pcs Kosher salt to taste Freshly-grnd black pepper to taste
- 4 x chicken scaloppini - (6 ounce ea) Kosher salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter An empty 15- to 16-ounce can opened on both sides
Инструкции
- Parsnips: In a heavy saucepan, pour sufficient oil to reach a depth of 1 inch and heat to 360 degrees on a deep-fat thermometer. Fry parsnip strips in batches till golden, transferring with a slotted spoon to paper towels to drain. Season frizzled parsnip with salt.
- Mashed potatoes: Combine the potatoes with sufficient salted water to cover by 1 inch in a saucepan and simmer till tender, about 20 min. While the potatoes are simmering, cook the shallots in butter in a small nonstick skillet over medium-high heat, stirring, till softened and deep golden brown, about 8 min. Drain potatoes, return to saucepan, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and season with salt and pepper. Place the pot over low heat, with a lid slightly ajar, to keep hot.
- Meanwhile, make the Basil Oil: In a blender, puree the basil, oil, and salt. Using a fine-meshed sieve, strain the basil oil and transfer it to a squeeze bottle. Set aside.
- Escarole: Heat the oil in a large skillet over medium-high heat. Add in the garlic and cook, stirring, till fragrant, about 1 minute. Add in the escarole in 3 batches, tossing each batch with tongs till wilted before adding the next, and season with salt and pepper. Reduce the heat to medium-low and cook, covered, till tender, about 3 min. Raise the heat to high, remove the lid, and cook till most of the liquid has evaporated, about 2 min more. Transfer the escarole to a kitchen towel and wring out excess liquid. Return the escarole to the skillet and set aside covered to keep hot.
- Chicken: Season the scaloppini with salt and pepper. Heat the oil and butter in a large skillet over medium-high heat. Add in the scaloppini and cook, turning once, till lightly browned and just cooked through, about 4 min. Transfer the scaloppini to a cutting board and cut them in into 3-inch wide pcs.
- Place the empty can on a plate and spoon in some of the mashed potato, top with some of the chicken, and then some of the greens. Repeat to make 3 more layers and press down gently to compact them. Carefully remove the can and make 3 more "towers". Top each tower with some of the frizzled parsnips and drizzle some the basil oil around. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 103 | 60% |
| Total Fat 11.63g | 15% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 44mg | 2% |
| Potassium 367mg | 10% |
| Total Carbs 15.85g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.55g | 0% |
| Protein 2.01g | 3% |
