Firenze Recipe
Roasted chicken, sauteed baby spinach, artichokes, crispy pancetta, panna, parmigiano, ricotta, mozzarella, chile flakes & garlic.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 200°C (400°F). Season the whole chicken with salt, black pepper, and some olive oil. Rub the seasoning all over the chicken, ensuring it's well coated.
- 2
Cooking the Vegetables
- 3
- 4
Sauté the Spinach and Artichokes
In the same skillet with the pancetta fat, add minced garlic and sauté until fragrant. Then add the baby spinach and artichoke hearts, cooking until the spinach is wilted. Season with salt, pepper, and chile flakes.
Combining Ingredients
- 5
Prepare the Sauce
In a separate bowl, mix the panna, ricotta, and half of the parmigiano cheese together until smooth. Adjust seasoning with salt and pepper to taste.
- 6
Combine Everything
Once the chicken is done, remove it from the oven. Let it rest for a few minutes. Then, slice the chicken and place it on a serving platter. Top with the sautéed spinach, artichokes, crispy pancetta, and drizzle with the cream and cheese mixture. Finally, sprinkle the remaining parmigiano and mozzarella cheese on top.
Finishing Touches
- 7
Final Bake
Return the assembled dish to the oven for 10 minutes, or until the cheese is melted and bubbly.
- 8
Serve
Remove from the oven and let it cool for a couple of minutes. Serve warm, garnished with additional chile flakes if desired.
