1/2 free-range chicken, de-boned, plus 4 wings, 50 g grape must, 25 g soy sauce, 50 g butter; 2 cloves of garlic, unpeeled, 1 sprig rosemary, 1 sprig thyme, 4 cannoli forms, baking parchment, kitchen string, extra virgin olive oil, salt, Sicilian black truffle.
Line the outer surface of the cannoli forms with baking parchment. Lay out the chicken, season it with salt and roll strips of it around the metal tube, taking care to put equal amounts of breast and leg. Place each chicken roll on a piece of plastic wrap and roll tightly. Store overnight in a refrigerator. Remove the plastic wrap and tie each cylinder with kitchen string to stop the chicken from unrolling. Put some oil in a pan, together with the garlic and herbs, and sear the rolls and wings. Glaze with the grape must, soy sauce, butter, and add a little broth. Cook each chicken piece sous-vide with its juices at 68°C for 150 minutes.
FOR THE CORN FOAM:
250 ml milk; 60 g potatoes, peeled and sliced; 15 g onion, finely chopped; 150 g corn.
Sauté the onion with the potatoes, add the corn and when cooked, blend, strain and place inside a siphon with two cartridges.
FOR THE RICE TUILE
200 g rice; 400 g vegetable broth; 30 g onion, finely chopped; extra virgin olive oil; 30 g butter; 30 g ragusano PDO cheese, grated.
Assemble all the ingredients, as if making a risotto. Leave to cool.
FOR THE MEAT SAUCE
Chicken livers; 100 g pork (ideally, the local Nero del Nebrodi breed), diced; 50 g Nero del Nebrodi salami, diced; 30 g onion, finely chopped; 20 g celery, chopped; 1 clove garlic; bouquet garni; vegetable broth.
Proceed as per a traditional ragout, then leave to cool and blend.
Mix the meat sauce with the risotto, spread on a buttered sheet of baking parchment and bake at 180°C for 15 minutes, until crisp.
Remove the string from the chicken roll and sauté with its juices. Fill the rolls with the corn foam and serve on a dinner plate, garnished with slivers of truffle, the rice tuile and gravy.