Making your own stock is so worth it. Try this version with chicken and pesto.
Ingredients
Main course for 4 persons
For the pesto
Preparation
Cut the chicken into small pieces. Peel and chop the shallot and garlic. Brush the potatoes clean and cut them in half. Scrape the carrots clean and cut them into pieces. Remove the woody underside of the asparagus and cut into pieces. Heat 1 tbsp olive oil in a large skillet. Saute the chicken, shallot and garlic for 5 minutes. Add the potatoes and carrots and fry for 5 minutes. Add the stock, bring to the boil and simmer gently for 10 minutes. Meanwhile, shell the broad beans. Boil them for 1 minute in a generous amount of water. Transfer them to a sieve and rinse with cold water. Drain and press the inner bean out of the light green skin. Keep separate.
For the pesto, remove the leaves from the mint sprigs and chop the celery sprigs. Place both in the tall beaker for the immersion blender, along with the coarsely chopped nuts and the olive oil. Puree into a coarse pesto. Add the Pecorino and stir. Add salt and pepper to taste.
Finish the nage:add the asparagus, peas, broad beans and the chopped lettuce and let it cook for 4 minutes. Divide the nage among 4 deep plates. Give each a generous scoop of pesto and serve with pieces of warm sourdough bread and nice olive oil.
Photography:Aiala Hernando | Styling:Cyn Ferdinandus | Food Styling:Bart Stuart
