PARTNERS
Thrushes with polenta, beans and pea cream
Ingredients
N 8 thrushes
G 100 fresh peas
G 100 fresh beans like borlotto
N 1 green onion
N 4 slices of bacon
G 100 yellow polenta
L 1 vegetable stock
N 1 clove of garlic
Bay leaf and basil to taste
Apple cider vinegar to taste
Extra virgin olive oil, salt and pink pepper to taste
Preparation
- Prepare the polenta with the traditional method then let it cool, cut it into the desired shape.
- Clean the thrushes well by putting them in a saucepan, pluck them, pass them over a flame to eliminate even the shortest feathers, then remove the entrails; wash them under running water and let them dry.
- Heat the oil in a pan, add the bay leaf and pink pepper and then add the thrushes, brown on all sides until the meat has browned. Season with salt, add a little hot stock and cook over low heat for 50’, wet the meat from time to time with the stock.
- Boil the fresh peas in plenty of water for 10’, drain and toss in a pan with a spring onion and basil, season with salt and pepper. Blend them and keep them warm.
- After leaving the beans to soak for one night, boil them in plenty of water for 30’ and season with oil, salt and pepper.
- When the thrushes are almost at the end of cooking, cut the slices of bacon into strips, brown it a little in a pan, then add it to the thrushes, blend with the apple cider vinegar.
- Heat the polenta in a pan with a drizzle of oil. Serve spreading the pea cream on the plate, place the polenta and place the thrushes with their sauce on top.
Other
ChefStefano Marinucci
Wine CouplingAglianico del Vulture DOC
Other Info Kcal 312* *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.
