PARTNERS
Mini peppers stuffed with pheasant
- CourseStreet Food
- Preparation< 30'
- Difficultyeasy
- Gamepheasant
- Calories300 - 400
- ActivityRunning M 30', F 41'
- Persons4
Ingredients
N 8 mini peppers
G 800 pheasant breast
G 30 chopped Tropea onion
N 1 clove of garlic
G 20 mustard
Lemon to taste
Extra virgin olive oil to taste
Salt and pepper to taste
Worcestershire sauce to taste
Coriander to taste
Preparation
- Clean the peppers and cut open at the top, around the stalk. Remove the seeds and the white parts, then wash them accurately.
- Blanch the peppers in a large pot of boiling salted water for about 1′. Drain and let cool.
- Prepare a mixture with the breast of the pheasant, season with garlic, onion, coriander, Worcester sauce, mustard, few drops of lemon, extra virgin olive oil, salt and pepper.
- Remove the garlic and stuff the peppers. Bake at 180° for 10′.
- Serve hot, accompanied by some mustard.
Other
ChefRoberto Dormicchi
Wine CouplingBruni 54 2015 Az. Bruscia
Other Info Kcal 331* *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.