Mushroom Tarte Tatin and stuffed Chicken Ballottines with Ricotta, Zucchini and Duck

This week I decided to present a seasonal recipe, light and original. The mushroom season is here. Is there anything greater than to go out and pick a few to prepare them? For this reason, I propose a recipe for a tarte tatin with mushrooms and chanterelles accompanied by stuffed chicken ballottines. Feel free to customize this recipe by changing the trim ballottines.

Time: 45 minutes

Ingredients: (for 4personnes)

For the Tarte Tatin:

• 1kg of mushrooms
• 500 grams of chanterelles
• 1 puff pastry (the best is if it is homemade)
• 1/2 shallot
• 1 small clove garlic
• Salted Butter
• Parsley
• Salt and pepper

For the Ballotines:

• 2 chicken breasts
• 200 grams of Ricotta
• 1 zucchini
• 12 slices of dried duck
• 1 pinch of paprika
• Basil
• Olive oil
• Salt and pepper

Preparation of the Tarte Tatin:

1. Clean the mushrooms and the chanterelles
2. For the mushrooms separate the heads of feet
3. Butter two swept parts and place them on a buttered baking dish also
4. Slice the mushrooms and place them at the bottom of the parts carried
5. Place a layer of mushrooms
6. Chop the remaining mushrooms (including feet) and chanterelles
7. Chop the shallots and garlic
8. In a bowl mix the mushrooms, the shallots and parsley
9. Adjust seasoning (salt, pepper)
10. Fill them away pieces with the mixture
11. Cut the puff pastry into pieces the size of carried items
12. Cover them away with the dough pieces
13. Preheat oven to 180 ° C
14. Once the oven gets to the right temperature, put there the tarte tatin and the pies and bake about 30 minutes
15. Remove, unmold and book!

Ballottines preparation:

1. If the slices are too thick, cut them in half (thickness)
2. Place the cutlets between two cellophane papers and flatten with a rolling pin
3. Once flattened drop each cutlet on a cellophane
4. Keep cool
5. Wash the zucchini and grate
6. Put it over a slightly oiled pan
7. Drain the grated zucchini
8. Remove the fat from breast slices and cut into small pieces
9. In a bowl mix the grated zucchini and breast
10. Add paprika and chopped basil
11. Mix everything
12. Adjust seasoning (salt, pepper), then mix
13. Remove the scallops and put some of the prepared mixture (breast, zucchini, ricotta) on each cutlet (centered and full width). Take care to keep a bit of the mixture for decoration.
14. Roll up with cellophane while taking care to tighten (especially the ends) and close like it like a candy
15. Double the cellophane with aluminum foil
16. Boil salted water in a saucepan
17. Dip the ballottines for 11 minutes. Hint: In order for the Ballottines to be cooked homogeneously, put a plate over the pan so that the ballotines be fully immersed in water.
18. Remove , remove the paper and cut into different bevel ( or $ 1 cm)
19. Arrange on a plate ballottines with tarte tatin and drop them a teaspoon of the remaining (zucchini, ricotta , breast) mixture
20. Decorate, serve and enjoy your meal!

Wine and food pairings side:

• Haut-Medoc (Bordeaux red wine)
• Volnay 1er Cru (red wine)
• Beaune 1er Cru (red wine)
• Cotes du Rhone (red wine)
• Côtes du marmandais (red wine)
• Margaux (Bordeaux Red wine)
• Fronsac (Bordeaux red wine)
• Pomerol (Bordeaux red wine)

Bon appetit ! Enjoy!

Jonathan Choukroun Chicheportiche