Refined appetizer
An appetizer of style as well as taste! The pheasant pâté proposed in the last few days by Franchi Food Academy, with a velvety consistency, it is served between two crunchy wafers and garnished with a sprinkling of egg roe. An exquisite recipe that is due to the creativity of chef Matteo Vergine.
The ingredients to use
These are the ingredients:
1 pheasant (including offal)
50 gr celery
50 gr carrots
50 gr onion
50 gr butter
10 gr raisin
10ml Braulio/Taneda
For the egg roe
100 g beans
50 gr coarse salt
50 gr sugar
2 egg yolks
For the waffle
40 gr egg white
40 g “00” flour
40 gr powdered sugar
40 gr butter
The procedure to follow
Here is the short process:
– For the bottarga, process the beans and layer the mixture with the egg yolks. Leave to marinate and then dry.
– For the pâté, debone the pheasant, cook together with all the other ingredients with some brown stock. Blend everything.
– For the waffles, mix all the ingredients and cook.
– Assemble the dish by alternating wafers and layers of pheasant pâté, sprinkled with grated egg roe.
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