Chicken and vegetable terrine with artichoke salad and Grana Padano croûte.

550gr chicken breast;

150gr cream;

100gr courgettes;

40gr leeks;

50gr carrots;

2 artichokes;

1 whole egg;

salt and pepper to taste;

cognac to taste;

45gr Grana Padano;

8gr olive oil;

5gr lemon juice

Start by cutting the carrots, courgettes and leeks Julienne, i.e. in thin strips; then toss them quickly with a drizzle of olive oil in a non-stick pan on medium heat. In the meantime, blend the chicken breast, add the cream, egg, salt, pepper and finally the stewed vegetables. Mix well. Grease the steaming bowl with olive oil and lay the meat and vegetables mixture in it. Cook in the pressure cooker with 4 dl water for 18 minutes from the first hiss. When it's cooked, remove the terrine and let it cool. Cut the artichokes Julienne and dress them with salt, pepper and lemon juice. Spread the Grana Padano in a small non-stick pan and cook it until it's molten. Remove it and let it cool down. When it's cold, break the cheese croute into four parts. Assemble the dish with the artichokes, a slice of terrine, a quarter croute and a drizzle of extra virgin olive oil.

Recipe of Emanuele Gnemmi