PARTNERS
PHEASANT AND EGG BOTTARGA PÂTÉ
- CourseStarter
- Preparation48h+2h
- Difficultymedium
- Gamepheasant
- Calories700 - 800
- ActivityM 67' F 93'
- Persons4
Ingredients
N 1 pheasant (including entrails)
G 50 celery
G 50 carrots
G 50 onions
G 50 butter
G 10 raisins
mL 10 Braulio/Taneda
For the egg bottarga
G 100 beans
G 50 coarse salt
G 50 sugar
N 2 egg yolks
For the wafer
G 40 egg white
G 40 “00” flour
G 40 powdered sugar
G 40 butter
Preparation
- For the bottarga, cook the previously soaked beans, drain and crush them with the help of a vegetable mill, then add salt and sugar.
- Place a layer of the mixture in a container, gently place the yolks on it and cover them again. After 16 h of marinating, rinse the egg yolks under running water and dry them at 30 °C (86 °F).
- For pheasant pâté, debone the pheasant by dividing the insides of the pheasant from the pulp and bones. With the toasted bones and vegetables, prepare a brown pheasant stock.
- In a saucepan, stew the onion with butter, add the entrails, the raisins and blend with Braulio. Add the pheasant pulp and cook with the stock obtained previously. Blend the meat in a mixer until you obtain a smooth and homogeneous pâté.
- For the wafers, quickly process egg whites and sugar with a whisk, add the previously melted butter and flour. Cook the mixture obtained in a non-stick pan creating round and thin wafers.
- Compose the dish by alternating wafer, pheasant pâté and wafer, then grate the egg bottarga on top of the pheasant.
Other
ChefMatteo Vergine
Wine CouplingChiavennasca Valtellina
Other Info Kcal 745* *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.
