CROSTINO ‘POLLO E PEPERONI’ (with ‘Red Peppers Spread’) (x2)

CROSTINO ‘POLLO E PEPERONI’ (with ‘Red Peppers Spread’) (x2)

Chiara Di FalcoNov 10, '21

CROSTINO ‘POLLO E PEPERONI’ (with ‘Peperonella’) (x2)

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  • 2 thick slices of good bread
  • 1 jar of ‘Peperonella’
  • 100 gr chicken filet
  • 1 small leek
  • 1 lemon
  • Fresh parsley
  • Salt, pepper, olive oil
  • 1 tsp mild paprika powder
  • 1 tbsp of flour
  • 1 tsp of white sugar
  • 1 tbsp of white vinegar


Flatten out the chicken filet and cut it in thin wide slices. Add the flour, the paprika, a tsp of salt and some pepper to your liking. Mix and let the meat absorb the powders. Warm up 2 tbsp of olive oil in a large pan. When the oil is hot, add the chicken and sear it very well. Keep moving it inside the pan using a spatula. You want it to get a nice brown color but not to burn. After a couple of minutes, add 1 tbsp of lemon juice and stir it in. Add 2 tbsp of warm water, cover the pan with a lid and let it cook for about 10 minutes. 

In the meantime, take care of the leek. Clean it and cut it in slices 1 cm thick. Cook it in 1 tbsp of olive oil and 10 gr of butter. When the leek looks fragrant and soft and all the liquids have evaporated, add 1 the sugar and the white vinegar. Keep the heat high until you don’t smell the vinegar anymore. 

Finally, prepare the rest of the ingredients. Toast the bread nicely, cut 6 thin lemon slices and get some parsley leaves ready.

Compose your crostino. Spread a thick layer of Peperonella on the bread, add the chicken and the leek , the lemon slices and finally the fresh parsley on top. Grind some black pepper on top. Enjoy!


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