Which Came First, the Chicken or the Egg?
This philosophical question has piqued brilliant minds for centuries. But what if the answer was… on a plate? From the kitchen of Da Tonino comes this original and delicious recipe, perfect for a dinner with friends or family. It combines fresh, wholesome ingredients in an explosion of delicate and contrasting flavors, where every element plays a fundamental role in the dish’s overall harmony.
Chef Salvatore Aprea proposes this unique culinary pairing: on one side, eggs—crispy on the outside and soft on the inside; on the other, chicken thigh slow-cooked at a low temperature, which adds depth and richness. The ensemble pairs perfectly with delicate vegetables like peas, broad beans, and asparagus, while the Nocerino spring onion, transformed into a velvety cream, adds a touch of refinement. The result is a unique gastronomic experience where technique and flavor meet to create a truly surprising dish.
Ingredients
| Ingredient | Quantity |
| Eggs | 5 |
| Shelled peas | 100g |
| Shelled broad beans | 100g |
| Asparagus | 100g |
| Nocerino spring onions | 500g |
| Tomato concassé | 100g |
| Chicken thigh | 1 |
| Heavy cream | 100ml |
| Flour, Breadcrumbs, EVOO | As needed |
| Aromatic herbs, Salt | As needed |
Preparation
- The Eggs: Boil 4 eggs for 5 minutes, then cool them immediately in an ice bath. Peel them carefully, coat them in flour, the remaining beaten egg, and breadcrumbs. Set aside in the refrigerator.
- The Vegetables: Blanch the peas and broad beans, then let them cool. Mix them with the tomato concassé and season with olive oil and salt.
- The Onion Cream: Chop the spring onions and stew them slowly until they reach a meltingly soft consistency. Blend into a smooth cream and divide into two equal portions.
- The Foam: Take one half of the onion cream, mix it with the cream, and pour into a siphon. Charge with two gas cartridges.
- The Chicken: Confit the chicken thigh in olive oil with aromatic herbs at a low temperature. When the meat easily pulls away from the bone, it is cooked. Shred the meat.
Plating
In a small bowl, place the shredded chicken and a portion of the vegetables, then cover with the spring onion foam.
In a second bowl (or on the other side of the plate), arrange the remaining vegetables and the spring onion cream.
Finally, flash-fry the breaded egg until golden and crispy, and nestle it atop the vegetables and cream.