Pheasant breast with morel mushrooms and black truffles
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Description
Starring pheasant, spring mushrooms and truffles, all elements once considered aphrodisiacs
Ingredients
At a glance
Mushroom
- 2 pheasant breast
- 12 slices lardo (or fatty pancetta)
- 4 oz. morel mushrooms
- 2 oz. black black truffle
- extra virgin olive oil
- 4 oz. beef stock
- 2 C. red wine
- salt
- pepper
Methods/steps
- Wrap the pheasant breasts in bacon, put them in a copper pan with a little olive oil, wine, brown stock.
- Cover the pan and bake at 180 ° C for one hour and a half now and then dipping the breasts with the juice.
- Add the morels and truffle chopped, cook for another 20 minutes.
- Remove the breasts from the pan along with the morels, make the sauce to desired thickness.
- Cut the breasts, place them in dishes, pour the sauce and garnish with morel mushrooms and some grated fresh truffles.
Additional Tips
http://espresso.repubblica.it/food/ricetta/petto-di-fagiano-con-spugnole-e-tartufo-nero/2081735
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