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Insalata di pollo, mango e rucola

pollo, mango, ruculaQuesta non comune insalata di pollo, mango e rucola, è un’associazione di alimenti che comprendono; la carne, la verdura e la frutta. Dal mio punto di vista è un’accoppiata vincente usiamo il pollo che è una carne bianca, leggera e nutriente. La verdura che per il nostro organismo è molto importante e la frutta esotica che conferisce a questa insalata un sapore delicato e particolare.

Ingredienti per 2 persone

  • 600 g di petto di pollo, sciacquate e asciugatelo
  • 1 cipolla, tritatela grossolanamente
  • 1 costa di sedano, tritatela
  • 50 g di rucola, lavatela, asciugatele e tagliatele a listarelle
  • 400 g di mango
  • 20 ml di olio di oliva
  • 20 g di burro
  • Sale

pollo, mango, rucula

  1. Sbucciate i manghi e divideteli a meta, privateli del nocciolo, tagliateli a fettine e asciugateli.
  2. Scaldate l’olio di oliva in una padella, possibilmente antiaderente. Aggiungete e scioglietevi di burro.
  3. Aggiungete le fettine di mango, cuocetele 2 minuti, voltandole a meta cottura.
  4. Sgocciolatele e tenetele in caldo tra due piatti.
  5. Rosolate la cipolla e il sedano nella padella di cottura dei manghi per 1 minuto.
  6. Unite il petto di pollo e cuocetelo per 10 minuti. Regolate di sale.
  7. Sgocciolate la carne, tagliatela a fettine sottili.
  8. Suddividetele in piatti individuali, alternandole agli spicchi di mango.
  9. Irrorate con il fondo di cottura. Completate con la rucola.
  10. Servite.


Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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