Name: Fagiano Tartufato (Truffled Pheasant)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: salt and pepper; 150 ml double cream; 2 cock pheasants, boned, leaving the legs and wings; 80 g black truffle; 1 tbsp coarsely chopped flat-leaf parsley; 50 g butter; 200 g Parma ham (on the fatty side), finely chopped; olive oil, to brush; 8 slices pancetta (or streaky bacon); 3 tbsp brandy truffle oil (optional)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This is something the Tuscans eat during the hunting season, and it would make a wonderful festive dish. Considering it is finished with a little cream, it may be one of those dishes returned to Italy from France. Ask your butcher to bone the pheasants ... he will be delighted!”

Ingredients

2 cock pheasants, boned, leaving the legs and wings
80 g black truffle
200

Method

Preheat the oven to 200°C/Gas 6. Have the boned pheasants ready. For the stuffing, grate 30g of the truffle and mix with the Parma ham, parsley and some salt and pepper. Put the pheasants flat on their backs, spread the stuffing on top and roll to enclose. Wrap 4 pancetta slices around