: Metodo classico Franciacorta brut
Cut the chicken into chunks and marinade it in the rum, demerara sugar, limejuice, soy sauce, ginger, chili, salt and pepper.
Cut the asparagus into chunks and keep the tips aside. Chop the onion and wilt it, add the asparagus and season with salt and pepper. Toss together and add a little broth. Bring to the boil and add the mint and
20 g of starch mixed in cold water. Liquidize then filter.
Toss the chicken pieces in the remaining starch and brown them over a high heat, add the broth then set aside. Cook the penne in abundant boiling salted water, drain while al dente into a large pan, add the chicken pieces, and drizzle with oil and mix. Serve the pasta on a bed of asparagus sauce and decorate with the tips put aside earlier.
10½ oz (300 g) Delverde penne zita rigate
5½ oz (160 g) chicken breast
4 oz (120 g) green asparagus
2 garlic cloves
2 tbsps potato starch
2/5 cup (100 ml) extra virgin olive oil
4/5 cup (200 ml) vegetable broth
1/5 cup (50 ml) rum
1 tbsp demerara sugar
1 tsp soy sauce
5 thin slices of fresh ginger
fresh hot chili pepper
salt and pepper