Something Borrowed

Stuffed Chicken Wings with Whipped Soy-Ricotta Cannoli

1. Prepare the Carbonara Sauce (Recipe follows). Reserve.
2. On a serving plate, place the Chicken Skin Cannoli (Recipe follows). Prior to plating, the cannoli should already be filled with the Whipped Soy Ricotta (Recipe follows).
3. Place however many desired Stuffed Chicken Wings (Recipe follows) alongside the cannoli on the plate. Prior to plating the wings should already include the Chicken Wing Filling (Recipe follows).
4.  On the serving plate where there is space, pipe the reserved ricotta mixture. Place the marinated yolk gently on top. Sprinkle with enough sansho pepper as desired.
5. Serve warm with the Italian Aperitivo (Recipe follows).

Carbonara Sauce

1. In a small bowl, place the soy sauce and tomato paste. Whisk to combined.
2. In two bowls, separate the egg yolks from the egg whites. Discard the whites.
3. Transfer the soy sauce mixture to a half hotel pan. Add the egg yolks very carefully to avoid breaking. Cover with parchment paper and marinate for 1 hour.
4. In a saucepan, bring heavy cream to a simmer. Add shaved Parmigiano Reggiano and whisk until melted. Transfer to a hotel pan to cool. 
5. In a stand mixer, whip cooled cream and cheese mixture until stiff. Transfer to piping bag. Reserve until service.

Chicken skin Cannoli

• Preheat oven to 350°F.

1. Using a sharp knife, remove the skin from the chicken. Be careful to get whole pieces.
2. Scrape off the fat from the chicken skin. Discard.
3. Take the cannoli mold and spray it with nonstick vegetable oil spray.
4. Roll the chicken skin on the cannoli molds.
5. On a wire rack fitted in a sheet tray, place the cannoli seam side down.
6. Place in the oven. Bake, until golden brown, about 15 minutes.
7. Once the skin is golden brown, carefully remove the pan from the oven. Take the skins out of the mold gently.
8. Pipe the ricotta filling into the cannoli before serving.
9. In a small mixing bowl, place the brown sugar and soy sauce powder. Whisk to combine.
10. Dip the cannoli shell in this mixture. Reserve for service.

Whipped Soy Ricotta

1. In a food processor, place the ricotta, dehydrated soy sauce, and sweet soy sauce.
2. Blend the ingredients until the ricotta is a smooth consistency, 30 to 60 seconds.
3. Transfer the mixture into piping bags. 
4. Reserve in the fridge until ready to use.

Stuffed Chicken wings

1. Preheat oven to 400°F.
2. Using kitchen shears, debone the chicken wings. Leave the bones in the wing tip attached. Reserve.
3. For the marinade, in a medium bowl, place the teriyaki sauce, tomato paste, soy sauce, Mirin, garlic powder, onion powder, brown sugar. Whisk to combine.
4. Place the reserved chicken wings in the bowl. Toss to coat evenly with the marinade.
5. Transfer to a wire rack. Pipe the Chicken Wing Filling into the cavity of each chicken until plump. Brush with oil.
6. Place the wire rack on a sheet tray. Roast the chicken in the oven until golden brown, about 15 minutes.
7. In a small pan over medium-low heat, place the leftover marinade. Gently simmer for 5 minutes.
8. Lower the temperature of the oven to 250°F to avoid burning the chicken until it reaches the internal temperature of 165°F.
9. Remove the chicken wings from the oven. Pour on top the hot marinade.
10. Transfer to a serving platter. Serve hot.

Chicken Wing filling 

1. In a mixing bowl, combine the, prosciutto, mortadella, grated parmesan, egg, nutmeg, soy sauce diced chicken, black pepper, and sansho pepper. Mixed until thoroughly combined.
2. Transfer into a piping bag. Refrigerate until ready to use.

Italian aperitivo

1. In a blender, place the tomatoes and soy sauce. Blend on high speed until the mixture is thoroughly combined, about 5 minutes.
2. Transfer the mixture through a chinoise into a bain-marie. Strain to a fine liquid with a cheesecloth. Reserve.
3. In a small pot, place the water, lavender, juniper berries, chamomile, and Italian oregano. Simmer on medium-low heat for 30 minutes. 
4. Combine tomato mixture and herb water in a shaker with ice and shake.
5. Serve cold.