Il Pollo alla Diavola secondo lo chef Lorenzo Cogo

Lorenzo Cogo opens the doors of his Social Club in Schio (Vicenza) to illustrate a dish from the Italian 70s, chicken alla diavola (Evil Chicken). A contaminated and refined recipe, where the piquancy becomes aromatic thanks to the use of spices and marinades of oriental origin. In collaboration with X-Oven https://x-oven.com/ INGREDIENTI/INGREDIENTS 0:37 Pollo/Chicken 1:32 Marinatura Shio-Koji/Shio-Koji 4:05 Marinatura a secco/Dry Marinade Sale/Salt 10 g Peperoncino(Chili 10 g Paprika dolce/Sweet paprika 10 g Pepe nero/Black pepper 5 g Finocchietto/Fennel seeds 4 g 4:50 Ketchup di Fragole fatto in casa/Homemade strawberry ketchup ragole/Strawberry 400 g Aglio/garlic 3 g Zenzero/Giunger 8 g Semi di coriandolo/coriander seeds 3g Peperoni rossi/Red peppers 100 g Senape/Mustard 15 g miele/Honey 15 g Salsa soja/Soy sauce 20 ml Aceto balsamico bianco/Whitew balsamic vinegar 25 ml Zucchero di canna/Brown sugar 15 g Cncentrato di pomodoro/Tomato paste 20 g Worchestershire q.b/to taste Olio evo/Evo oil q.b/to taste 8:20 Glassatura del pollo/Glazing of the Chicken Aglio/garlic 4 g Zenzero/Giunger 20 g Paprika dolce/Sweet paprika 5 g Senape/Mustard g Miele/Honey 10 g Aceto balsamico bianco/Whitew balsamic vinegar 40 ml Olio evo/Evo oil 10 ml Chili 3 Discover all the episodes dedicated to chicken (roasted, fried, beer, etc.):    • Il pollo al forno in un 2 stelle Michelin ...   Visit: http://italiasquisita.net/ Shop: https://shop.vertical.it/ Follow us on:   / 147031685608     / italiasquisita     / italiasquisita   Contact us: [email protected]