Straccetti di pollo aceto balsamico di Modena

Ingredienti: petto di pollo, limone, farina, aceto balsamico di Modena.

Preparazione: tagliare il petto di pollo a “straccetti” e lasciarlo un paio d’ore in un recipiente col limone (io l’ho lasciato tutta la notte, ma sono sufficienti un paio d’ore). Riporre gli straccetti in un letto di farina e massaggarli per ricoprirli uniformemente di farina.

Cottura: aggiungere l’aceto balsamico di Modena direttamente in padella e cuocere gli straccetti senza coperchio fino a quando non saranno ben rosolati (circa 10 minuti).

L’aceto conferirà una sensazione di dolcezza al pollo.

Attualmete is the ‘Hotel Sacher in Vienna to guard jealously the recipe, but I do I wanted to try and after a long and careful research on cookbooks, old cookbooks and culinary sites ……. I found the right mix of ingredients to make a cake Sacher truly exceptional. I did it for my son’s birthday and was a hit! Here we present the recipe!

Ingredients for the base

150 g flour

150 g dark chocolate

140 g butter

80 g sugar

70 g icing sugar vanilla

5 eggs (or 6 if using small eggs)

8-10 g of yeast vanilla

Filling: apricot jam (about 350 g)

Glaze

Approx 150 g dark chocolate

50 g of water

50 g cream

Approx 100 g icing sugar

Preparation of the base

Dissolve in water bath (or oven) 150 g dark chocolate with 2 tablespoons of hot water. Add the softened butter, 80 g of sugar and egg yolks one by one, then add the sifted flour and baking powder. Apart steady Whip the egg whites with the salt; incorporatevi 70 g of icing sugar while continuing to mount. Now joined the egg whites to the first batter putting a cucchaio at a time and stirring continuously from the bottom up so as to forfeit as much air as possible. I remind you that if you have at home icing sugar vanilla and yeast mixture with vanilla flavoring you a packet of vanillin.

Grease and flour a mold of 26 cm in diameter and bake at 170 ° -180 ° for 45-50 minutes (do the toothpick test to check the cooking). Baked the cake on the grill and let it cool down for good. Cut it in half and spread the apricot jam, then reassembles the cake.

Sacher - Tagliata in due parti

Sacher - Aggiunta marmellata

Preparation of frosting

Melt in a saucepan over low heat 100 g of icing sugar with 50 g of water and 50 g of cream (you can also use water only or in addition to the 50 g of cream add 25 g of water and 25 grams of coffee so even more flavor from the Sacher). Stirring together the melted chocolate. When it has melted remove from heat and let cool.

When the frosting is thick enough to pour on the cake (you can help with the spatula to spread it out better and play well the board), dropping the icing on the grill in excess. Put the cake in refrigerator.

Sacher - Aggiunta della glassa di cioccolato

Know that the Sacher should be served at a pleasant temperature of 16 °C -18 °C, I’ve removed from the refrigerator about 15-20 min before eating and I must say it was the right temperature!

This cake lends itself to decoration (though I recommend you to do so when the icing has hardened), given free rein to your imagination!

Sacher - Decorazione