Ingredients (For 4 serves)
- Mortadella Bologna PGI, 2,82 oz.
- Pistachios, 0,70 oz
- Chicken cut into cubes, 14,10 oz.
- Carrot, 1 pcs.
- Marsala Wine, 5,29 fl.oz
- Cipolla, 1
- Acqua, 150 ml.
In a bowl, mix the Marsala wine, the water, the onion and carrot cut into pieces, and the chicken. Marinate for 12 hours.
After 12 hours, remove the chicken pieces.
Mince the pistachios with a knife.
In a non-stick frying pan, cook the Mortadella Bologna IGP slices at a high heat, until they become crispy and crunchy, put them on a sheet of kitchen paper.
On the same pan, pour some Extra Virgin Oil and cook the chicken bits for 8-10 minutes. Meanwhile, cut the crispy Mortadella Bologna IGP in pieces.
When the chicken bits are cooked, place them on individual plates and garnish every dish with the Mortadella Bologna IGP and pistachios, and serve.