PHEASANT IN JELLY WITH BLACK ALBA TRUFFLE

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PHEASANT IN JELLY WITH BLACK ALBA TRUFFLE2021-11-03T13:47:06+01:00
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PHEASANT IN JELLY WITH BLACK ALBA TRUFFLE

  • CourseStarter
  • Preparation2h
  • Difficultymedium
  • Gamepheasant
  • Calories100 - 300
  • ActivityRunning M 18', F 24'
  • Persons4

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

Chef

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.