A meat suitable for any culinary preparation is certainly that of pheasant: contains a lot protein and fats are reduced, so why not use it for a recipe that combines the most diverse ingredients and satisfies every palate? If we are also lovers of pepperoni, the chef offers us the ideal recipe Roberto Dormicchi of Franchi Food Academy which offers us the "Pheasant mini peppers". A preparation that can be presented both as a dish from street food, both as an excellent second if we prefer to resort to larger quality peppers.
To make the recipe we need:
8 mini peppers (if we don't find them, even the largest ones and of the type we prefer are fine)
800 gr pheasant breast
30 gr chopped Tropea onion
1 clove of garlic
to taste coriander
qb Worcestershire
20 gr mustard
lemon to taste
to taste extra virgin olive oil
salt and pepper to taste
Preparation
Take the pepperoni, preferably of different colors, both to have a colored plate, and to make the most of the properties present depending on the type. In addition to being a vegetable rich in vitamin C and potassium, the red variety is rich in vitamin A, while the green variety is rich in B9. Then we clean the peppers by cutting into the part of the stalk for remove the seeds and white filaments. After washing them thoroughly, you have to scald them in boiling salted water for about a minute. Once drained, they must be left to cool.
Now is the time to prepare the wrought pheasant breast. To get the part that interests us for the recipe, we need to equip ourselves with a cutting board and knife. Positioning the pheasant with the chest facing up, we need to detach the thighs and thighs. With a knife we have to cut into the part where they join the rest of the body. Once the bone is weakened, after having pulled the legs, we must place the animal on its side and completely sever the hip bone and then remove the whole leg. At this point always with the chest facing up, need engrave the skin along lo sternum to separate the breasts from the rib cage.
Following the profile of the pectoral muscles from the wings we must make a cut up to the fork. This also known as the bone of desires, is made up of fused collarbones to strengthen the chest during flight. Removed the meat from the bone of the wings, you have to fillet the breasts from the rib cage. The last phase is the one that leads us to separate the piece that interests us from the wings. Place the breasts on the cutting board with the skin facing down with a clean cut we must sever the wings, in this way we have separated the chest and we are ready to use it.
To get a beaten perfect, we must cut the pact with a knife and season it with the clove ofgarlic, onion of tropea, the coriander and a few drops of Worcestershire sauce. The latter is a very versatile preparation of English origin. The sweet and sour, spicy and slightly spicy flavor gives each dish an exotic and original taste. To complete the beaten just add a few drops of Lemon;, mustard,extra virgin olive oil, salt and pepper. Left flavor for about 20 minutes, once the garlic is eliminated, we can stuff the peppers. After baking them in the oven for 10 minutes to 180 °, are ready to be served accompanied with a little mustard, to give an extra boost to a tasty and full of flavors dish.