Fagiano Tartufato - Truffle Flavoured Pheasant
To be served with Barbaresco Vigneto Viglino
Ingredients for 4 people:
1 pheasant
Butter
Onion
Carrot
1 glass white wine
Stock
Salt, pepper
30 g white truffle from Alba
Clean the bird, cut it into pieces, brown it in butter with onion and a little carrot. Add a pinch of salt, a glass of wine and boiling stock.
Add pepper to taste, cover the pan and reduce the heat.
Remove the bird when cooked, dilute the meat juices with a good tablespoon of boiling stock, sieve the juice, return it to the heat and reduce to a syrup.
Arrange the pieces of pheasant on a serving plate, pour the sauce over and sprinkle with slivers of white truffle.
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