Stuffed Chicken Knuckles on Metropolitan Pasta

Preheat oven to 250 °C (convection oven).

Remove the chicken shanks from the bones with a sharp kitchen knife, rub with a little salt and curry on all sides. Cut the onion and lime into eight pieces each. Score the skin of the chicken shank on the top and bottom sides. Slide 1/8 of the onion into the top slit, and 1/8 of the lime into the bottom slit. On top, carefully form the thighs on a baking tray.

Cut the pears into wedges, remove the seeds from the peppers and cut them into strips. Add both to the meat on the tray and cook in the oven for about 20 minutes.

Make the peas and then sauté them in butter with a pinch of sugar.

Make the spaghetti al dente, drain, spread evenly on a tray and drizzle with olive oil.

Cut the cucumber in half and remove the seeds with a small spoon. Then cut into thin slices and sauté with the remaining onion in a little oil and butter. Add the mustard and extinguish with the whipped cream.

Chop the parsley and squeeze the lemon. Add the juice to the parsley and season with salt and freshly ground pepper. Chop four slices of salami and fold in.

Roll the remaining four slices of salami into a “sack” and fill with peas. Pour the sauce over the spaghetti and serve with the meat.

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