Fagiano Arrosto

• a plump bird
• 5 cloves of garlic
• 1 handful of pine kernels<

Supposing the pheasant to be well hung and already plucked, cleaned and trussed (in many Italian poulterers only the first assumption holds good), put a peeled garlic clove inside the bird, with the pine kernels, and bard its breast, having first sprinkled it with thyme and salt.

Pour the olive oil into a suitable pot on a moderate heat, add the 4 remaining garlic cloves, unpeeled and s