Fagiano Tartufato

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

Truffled Pheasant

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

Europe
Italy
France
Stew
Mediterranean
Gluten-free
Tuscany

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