PARTNERS
Country salad with paprika pheasant
Ingredients
G 250 pheasant breast
G 400 green salad
G 200 carrots
G 100 peas
G 100 avocado
G 100 red and yellow cherry tomatoes
G 100 baguette
G 100 goat yogurt
Paprika and coriander to taste
Extra virgin olive oil, salt and pepper to taste
Preparation
- Place the pheasant breast inside a vacuum bag with oil, salt and paprika and condition. Leave to flavor for 30’, then cook in a bain-marie for 30’ at a temperature of 70° C (158° F).
- Meanwhile, cut the bread into slices, season with oil and salt and toast it in a ventilated oven at a temperature of 120° C (248° F) for 10’.
- Open the vacuum bag and cut the breast evenly, taking care not to dirty the inside with the red paprika.
- Wash the vegetables, cut the carrots, tomatoes and salad, clean the avocado, boil the peas and let them cool.
- Compose the dish with all the elements to your taste, using your imagination.
- Season with goat yogurt, rich in calcium and phosphorus,add a little coriander to give freshness.
Other
ChefStefano Marinucci
Wine CouplingFrascati Superiore Riserva DOCG
Other Info Kcal 391* *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 60 Kg and an average male weight of 80 Kg.
