Pulpe de pui umplute

Vreti sa continuam cu impresionarea musafirilor, pai .. daca mancarea arata superb, miroase demential si are un gust divin, credeti ca vor fi impresionati? Eu zic ca da! Incercati desi pare complicat nu este!

Pulpe umplute

Ingrediente:

- 4, pulpe de pui, intregi, cu piele,dezosate;

- 300g carne din carnati proaspeti(recomand carnatii de porc de la Carrefour, dar puteti inlocui si cu carne tocata   pe care o condimenteti ca pentru carnati);

- 100g fistic;

- bacon pentru gatit;

- sare, piper proaspat macinat,

- cimbru;

- patrunjel;

- ulei de masline;

- folie aluminiu;

Scoateti carnea din carnati, adaugati patrunjel proaspat, cimbru si fistic, amestecati bine. Plasati umplutura in interiorul pulpei si rulati. Pe o folie metalica puneti putin ulei de masline, sare si piper, apoi felii de bacon, plasati pulpa deja umpluta si rulati, strangeti capetele cu multa grija. Puneti la fiert pentru 20 de minute. Scoateti pulpele de la fiert si puneti-le la frigider timp de 30 de minute. Puneti pe foc o tigaie cu putin ulei de masline, scoateti folia de pe pulpe, asezonati-le cu cimbru, sare si piper si prajitile pe toate partile pana ce baconul devine auriu si crocant. Scoateti-le pe un fund si lasati-le sa se odihneasca 1 minut. 

In tigaia in care ati prajit puiul puteti face un sos delicios adaugand 2 linguri de otet balsamic, 2-3 linguri de vin de coacaze sau sos masala si putina supa, apoi reduceti si asezonati dupa gust.

Plating: taiati pulpele putin pe orizontala pentru ca interiorul sa se vada foarte bine, stropiti cu sos. Ca garnitura puteti adauga orez cu unt sau pure de cartofi. Pofta buna!

Do you want to continue to impress guests, well .. if the food looks great, smells and tastes divine, do you think will be impressed? I think so! Try although it seems complicated!

"Stuffed Chicken Legs"

Ingredients:

- 4 whole, chicken legs, skin on, boneless;
- 300g sausages meat (but you can replace with ground meat that season as sausage);
- 100g pistachios;
- Cooking bacon;
- Salt and freshly ground pepper,
- Thyme;
- Parsley;
- Olive oil;
- Aluminum foil;

For the sauce:

- balsamic vinegar;

- masala sauce;

- chicken soup;

Remove meat from the sausages, add parsley, thyme and pistachios, mix well. Place stuffing inside the pulp and role. A metallic foil put a little olive oil, salt and pepper, then slices of bacon, place the leg, already rolled, squeeze ends carefully. Bring to boil for 20 minutes. Remove the cooked legs and put them in the refrigerator for 30 minutes. Place the pan on fire with a little olive oil, remove the foil from legs, season them with thyme, salt and pepper and frying on all sides until the bacon is golden and crispy. Remove them to a bottom and let them rest for 1 minute.
For the sauce: in the pan were the chicken was fried add 2 tablespoons balsamic vinegar, 2-3 tablespoon sweet wine or Masala sauce and some soup, reduce and season to taste.
Plating: cut the legs on horizontal, sprinkle with sauce. Bon appetite!