Ingredients for lodge oil:
Finely chop the log. Mix with the oil in a food processor with heating function or in a pot at 70 degrees for 20 minutes. Strain through a cloth and place in the refrigerator.
Ingredients for pasta:
Peel the skin off the corn-fed chicken breasts, lay them on a wooden board and pierce them several times with a thin rolling pin. Place on a baking sheet between baking paper, weigh down with another baking sheet and let dry slowly at 155 degrees for about 2 hours. Drain on kitchen paper and let cool. Cut into small pieces and set aside.
Place the Noilly Prat and white wine in a small saucepan, bring to the boil and reduce to 1 quart. We take it out of the stove and let it cool. Mix the egg yolks into the wine reduction. Season with salt, pepper and nutmeg.
Cut the corn-fed chicken breasts into cubes (about 2 by 2 cm). Spread 1 tablespoon butter with crushed garlic cloves in a pan. Salt and pepper the chicken cubes and sauté for a while in the foamed butter with the herb sprigs. Remove the cloves of garlic and herbs, remove the meat from the pan and keep warm.
Wipe the pan with kitchen paper, add 1 tablespoon of butter and foam, add the baby spinach and let it wilt. Season with salt, pepper and nutmeg and keep warm.
We wipe the pan again with kitchen paper, saute the brown mushrooms in 1 teaspoon of foamed butter. Season with salt, pepper and lemon zest and keep warm.
Cook the tagliatelle in the chicken stock until al dente. Pour the pasta from the pot into the pan. Pour in the egg yolk and wine mixture and season with salt, pepper and nutmeg. At the end, add the logja, mushrooms and cubes of fried chicken.
Place 1 tablespoon of baby spinach in each of the preheated deep dishes. Using cutlery, arrange the pasta in a nest on top of each. Scatter over the crispy chicken skin, drizzle with the sesame oil and serve.