Chef Fabio Maiano, who has recently joined as the executive chef at Prego, Westin Mumbai Garden City, Goregaon has a creative mind. He has graduated in arts, music and visual arts and for his final thesis of the course, his subject was The Art in my Kitchen.
Roast Chicken Carpaccio
“I think a chef, too, is an artist, who visualises and plates his dish just like an artist works on his painting,” says Maiano, who likes to listen to Italian music while showing his culinary skills in the kitchen.
“Sometimes, it is rock music of the ’70s and ’80s,” he adds. He also believes in respecting local ingredients and using a simplistic approach to cooking. Here, he shares the recipe of a Roast Chicken Carpaccio.
Chef Fabio Maiano, the executive chef at Prego, Westin Mumbai Garden City, Goregaon
Interestingly, Carpaccio is a dish dedicated to Italian painter Vittore Carpaccio who incorporated a lot of red shades in his works. “Traditionally, Carpaccio is made with beef. But now, it is also made with chicken or fish,” explains Chef Maiano.
Carpaccio Di Pollo Affumicato
400 gm chicken breast
5 gm salt
5 gm pepper
40 ml olive oil
40 ml lemon juice
80 gm Arugula lettuce
80 gm Romaine lettuce
80 gm Lollo rosso lettuce
10 gm black sesame seeds
10 gm red bell paper
10 gm yellow bell pepper
10 ml vinegar
20 gm castor sugar
40 gm pomegranate
10 gm rosemary
>> For the smoked chicken, marinate chicken breast with salt, pepper and rosemary. Keep aside for 30 minutes
>> Put the marinated chicken breast in a perforated pan
>> Put mango wood in a roasting pan and keep that pan on the griller
>> Place perforated pan inside the roasting pan and cover it with the lid
>> Cook for 10 minutes on both sides
>> Cut the smoked chicken into eight slices
>> In a clean mixing bowl put all the lettuce, pickled bell peppers, pomegranate and slices of smoked chicken
>> Dress with lemon dressing and adjust seasoning with salt and pepper
>> Garnish with black sesame seeds