Spicy Chicken Bonbons with Purple Potato Quenelles and Tomato-Anchovy Sauce

Method

1. Cut the chicken breast into bite-sized bonbons. Season with salt, olive oil, crushed garlic (in its skin), and black pepper. Let marinate for about one hour.
2. Heat a pan with a drizzle of olive oil. Sear the chicken bonbons with sage leaves until golden brown on all sides.
3. Transfer the chicken to the oven and cook at 140°C with 50% steam (medium steam level) until perfectly tender and crispy outside.
4. Peel and dice the purple potatoes. In a pan, sauté them with rosemary and basil until lightly browned, then bake in the same oven until soft.
5. For the sauce: in a pan, heat a little oil and add anchovy fillets, a pinch of chili, caper powder, and garlic. Stir in tomato passata or chopped datterini tomatoes and cook down to a thick emulsion. Finish with fresh parsley.
6. When the potatoes are done, remove herb sprigs and stir in grated provola or scamorza cheese while hot. Mix well to create a creamy mash, then shape into quenelles using two spoons.
7. To plate: place the quenelle on the plate, arrange chicken bonbons on top, spoon over the tomato-anchovy sauce. Garnish with basil leaves, a sprinkle of caper powder, a pinch of yellow turmeric, a drizzle of olive oil, fresh black pepper, and a touch of green pesto.