PARTNERS
PHEASANT BREAST STUFFED WITH CARROTS
Ingredients
N 4 pheasant breasts (g 150 each)
G 200 boiled carrot cut into 4
G 300 cauliflower
G 200 toasted stale bread
G 50 white wine
G 100 vegetable broth
G 10 starch
G 80 toasted stale bread
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Preparation
- Using a sharp knife, cut a wide, deep pocket in the pheasant breast. Fill the pocket with the boiling carrot and tie with a string.
- Sear the breasts on all sides in a non-stick frying pan. Add the wine let it evaporate. Add the broth and combine with the starch diluted in water.
- Blend the cauliflowers with a pastry cutter and toss them with extra virgin olive oil, salt and pepper.
- Cut the breasts into slices, arrange on a serving dish and garnish with the cauliflowers and the stale bread toasted in oven.
Other
ChefRoberto Dormicchi
Wine CouplingLacrima di Morro d'Alba DOC
Other Info Kcal 504* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
