Ingredients

• 1 kg pumpkin violin
• 600 g chicken breast
• 50 g brown rice cakes
• 50 g pumpkin seeds
• 30 g muscovado sugar
• 20 g black sesame seeds
• 2 pcs tufts of late radicchio
• 2 pcs shallots
• 1 pc. Cooked beetroot
• red wine vinegar
• extra virgin olive oil
• salt

For the crispy chicken with pumpkin and late radicchio recipe, cut the chicken breasts into pieces of about 50 g each. Blend the pumpkin and sesame seeds together with the biscuits. Bread the chicken with the mixture obtained, taking care to cover it evenly. Remove the zest and seeds from the pumpkin and cut it into slices about 3 cm thick. Arrange them in a baking dish and add the coarsely sliced ​​shallots. Season with a little oil and a pinch of salt. Cover with aluminum foil and bake at 200 ° C for 20 minutes. Remove the foil and complete the cooking in another 10-15 minutes, turning the slices occasionally. Blend the pumpkin and shallot with a pinch of salt, if needed, and oil until smooth. Cut each head of radicchio into 4 wedges; scald them for 1 minute in abundant boiling water with 100 g of vinegar, 30 g of sugar and 10 g of salt. Divide the beetroot into 5 mm thick slices, then, with the help of a pasta cutter (diam 3 cm), make small disks. Brown them in a pan with a little oil for 2-3 minutes. Brown the chicken in a non-stick pan with a drizzle of oil for 4-5 minutes and finish cooking it in the oven at 200 ° C for another 10 minutes. Serve the chicken with the radicchio, the pumpkin cream and the beetroot disks. Complete as desired with a sprinkling of turmeric.
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