An irresistible creative recipe based on chicken: crispy and elegant lollipops, to be dipped in a sauce made with stracciata cheese and BIS Red Pesto or stracciata cheese and BIS Green Pesto. Ideal for impressing guests with a dish that is simple to make, but spectacular and full of character.
⏱ Time: 45 minutes
🍽 Servings: 4 people
🔥 Difficulty: Easy
🌿 Focus on: BIS Red Pesto and BIS Green Pesto
🛒 INGREDIENTS
- Red Pesto BIS
- Green Pesto BIS
- Chicken thighs: 8
- Sweet Paprika: to taste
- Bacon: 350 g
- Buffalo Stracciata
📝 DIRECTIONS
Make the Lollipos:
- Remove the skin from the thighs, shaping them into lollipops.
- Put the sweet paprika in a bowl.
- Use your hands to make sure the paprika sticks well to the lollipops.
- Wrap them in bacon, working from the bottom up.
Cook the Lollipops:
- Cover the bone part with aluminium foil.
- Bake the Lollipops in a static oven at 190 °C for about 35–40 minutes, or in a fan oven at 180 °C for 30–35 minutes.
Prepare the sauces:
- In two separate bowls, both containing shredded buffalo stracciata, add the two pestos: BIS Pesto Red in one and BIS Green Pesto in the other.
- Use a teaspoon to adjust the amount: 2 teaspoons for a more delicate flavour, 3/4 for a more intense taste.
- Mix well until you have a smooth mixture.
Filling and Plating Up:
- Remove the lollipops from the oven.
- Arrange them elegantly on a serving plate with the sauce bowls.
- Serve.
condividi la ricetta
🎯 FOCUS PRODUCTS
- BIS Red Pesto: A rich pesto with an intense flavour, prepared with sundried tomatoes and fresh basil.
- BIS Green Pesto: A fresh pesto, prepared with the highest quality Italian basil, perfect for enhancing any dish.
💡 extra tips
- Ensure that the internal temperature of the chicken reaches at least 75 °C for perfect and safe cooking.
- In the last 5 minutes, you can raise the temperature slightly or turn on the grill to brown and crisp the bacon.
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