PARTNERS
PHEASANT IN JELLY WITH BLACK ALBA TRUFFLE
Ingredients
G 50 celery
G 50 black truffle from Alba
G 25 gelatin powder
N 1 pheasant breast
N 1 white onion
N 2 medium carrots
N 1 glass of apple cider vinegar
L 1 water
L 1 vegetable broth
Purple carrot powder (for decoration) to taste
Edible vegetables and flowers to taste
Extra virgin olive oil, salt and pepper to taste
Preparation
- Put the breast in a bowl with a little oil, salt and pepper and a glass of apple cider vinegar, leaving it to flavor for about 1 h.
- Next, drain and simmer with diced carrots, onion and celery. Always sprinkle with a little vegetable broth, salt and pepper everything.
- When cooked, remove from heat and place in 6-7 cm molds, preferably glass. Heat the water with the gelatine and pour it into the mold.
- Add the grated truffle in flakes, which will give that touch of originality and fragrance to the dish.
- Once cooled, serve in a serving dish, decorating with edible flowers.
Other
ChefStefano Marinucci
Wine CouplingDolcetto d'Alba DOC
Other Info Kcal 199* *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.
