8 chicken drumsticks
1 box of Zuccato Natural Sauerkraut
4 yellow potatoes
1 dl of Marsala
1 tablespoon chestnut honey
50 g of bacon
1 egg yolk
1 tablespoon pecorino romanoPreparation
Cut the bacon into strips and let it smolder with a little oil in a pan; put it on low heat. Drain and add it in a second pot with the sauerkraut. After it has been cooked, drain it and mix it up with some beaten egg yolk, pepper, and pecorino cheese with a little water like carbonara sauce. In the pan, using the fat from the bacon, cook the chicken, that has been boned and cut into chunks; once you are halfway through cooking, add the honey and marsala glaze to calibrate the taste. Meanwhile, peel the potatoes and then grate them; once finished, cook them as an omelet in the oiled pan in order to have them roasted thin. Ready to serve
