Spices In Italian Cooking Best seller

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• 600 gm chicken legs/thighs
• 200 gm asparagus
• 40 ml olive oil
• 100 gm shitake mushrooms
• 100 gm pine seeds
• 200 gm black olive paste
• 50 gm parsley
• 10 gm rosemary sprigs
• 150 gm yellow zucchini
• 150 gm green zucchini sliced
• 200 gm eggplant (roasted)
• 50 ml chicken stock
• 20 gm red lettuce (fried)
• 20 gm arugula lettuce (fried)

• Peel the roasted eggplant and puree it with 20 ml extra virgin olive oil and chicken stock. Keep aside. 
• De-bone the legs and thighs of the chicken. 
• Marinate it in rosemary, olive oil, salt and pepper for two hours. Transfer this into a pot, pour in some olive oil and simmer very slowly for three hours, remove from the fire and let it cool. 
• Now, shred this meat and mix some extra virgin olive oil, salt, pepper, roasted pine seeds and chopped parsley. 
• In another bowl, lightly cook the zucchini in salted water. Once it is cooked, remove it and let it dry. 
• Line an empty cup with alternate colours of zucchini and then fill with the shredded chicken mixture. 
• Heat it in an oven for a few minutes. Boil the asparagus in water and arrange on a plate. 
• Top it with the sliced mushrooms. Now place a small mound of black olive paste on top and de-mould the cup that has the shredded chicken and zucchini onto this plate. 
• Garnish with the eggplant sauce and a mixture of the fried lettuce and rosemary. Serve.