Ingredients for 4 people
2 Guinea fowl breast fillets
1 untreated lemon
20 g almond flakes
2 slices of Speck
4 average heads porcino
4 stalks of porcino
8 grape leaves
Sage, Rosemary, timo, oregano
Salt and pepper
Guinea fowl breast: preparation
Marinate overnight with poultry fillets 1 lemon zest, chopped
Sage and Rosemary, a drizzle of extra virgin olive oil and lemon zest
finely chopped. For the sauce, Saute a little onion and blend it with the juice
of lemon. Add Bacon cut into thin strips and almonds.
Deglaze with a ladle of broth of Guinea fowl.
Cut into slices of porcini stems and trifolarli with garlic and oil 4-5
minutes. Combine the lemon sauce. Breadcrumb the fillets and cook them in a frying pan
constantly turning them until they. Halfway through the cooking combine the sauce and finish.
Celeriac risotto: preparation
Clean the celery and cut into touch. Sauté for a few minutes with oil
extra virgin olive oil, Onion and potatoes peeled and diced. Wet
with water and cook until the vegetables melt. Mix everything together and
keep at room temperature, in a double boiler.
Porcine heads in vine leaf crisp: preparation
Clean the heads of King bolete. Clean the leaves and watering them with an emulsion
of water, oil, garlic and oregano. Wrap your heads with screw and
Bake in the oven at 180° for 8 minutes.
SANSOVINO RESTAURANT CASTELBRANDO BY PALACES
evening: COCOFUNGO, Friday, 4 October
Cison di Valmarino (Tv) – tel. 0438.976720