There is no doubt, the larks are among the most sought-after prey by Italian hunters, so much so that this hunting levy is among the most practiced in our country. The active side-by-side shotguns in Tuscany, Lazio and Umbria know this well, but not only. The traditions of the stalking are well rooted and after filling the game boxes there is nothing better than exploiting the meat of the bird for recipes interesting and not talked about very often (guiltily). Cooking them roast is one of the best choices, in combination with refined and fragrant ingredients.
Characteristics of the lark
The lark also called alauda arvensis, is part of the family of passerines and Alaudids. The bird is well known to hunters because it is one species widespread mainly in Europe and Asia.
The volatile widely present in Italy is considered one sedentary species, because it moves from north to south according to the seasons or the climate, but essentially remains in the borders of the beautiful country.
Different and their behavior outside the Italian borders, in the other nationsInstead, it moves according to the climate in particular in winter going beyond the borders of the country, to which they return during the hot season.
As for the use of the lark in the kitchen, it must be considered that it is among the most delicious meats and researched and it does not require maturation to be able to bring out all its characteristics and its goodness.
Tartufo bianco
In addition to the lark, the recipe has as its main ingredient truffle and especially the white quality considered one of the most valuable.
The tuber coveted in many recipes is particularly loved by cooking enthusiasts for its unique properties. Its flavor and aroma manage to give character to each dish, enhancing the taste of every single ingredient.
The truffle loved by cooking enthusiasts, as well as having a particular taste also has a number of beneficial qualities.
The tuber, in fact, is ricco of antioxidants, that fight aging and contrast i free radicals. For those who are particularly attentive to the physical aspect, it is interesting to know that the truffle also has elasticizing properties because it favors the collagen production.
Perfect for those with digestive problems, the truffle is suitable for those who need to carry on one low-calorie and healthy diet. If you do not want to give up tasty and savory dishes, but which are not bad for your health, you must consider that the truffle is cholesterol free.
Moreover, it is source of magnesium, but at the same time constitutes one natural reserve of calcium which prevents the formation of osteoporosis and problems with the teeth. At the same time it is rich in potassium which stimulates the kidneys to eliminate toxic substances from the body. Finally, it contains many proteins and vitamins, the right choice when following a healthy and low-fat diet.
Characteristics of the white truffle
The white truffle is considered the finest quality. It usually has a velvety surface in shades of cream. While the pulp ranges from creamy white to yellow, with shades that vary according to the degree of ripeness, the type of soil and the plant on which it has grown.
The appearance is usually not very regular, and it depends a lot on the terrain. If it originates in soil with the presence of stones or plant roots, it often has an irregular shape. In the case of softer soils, its appearance is smooth and this leads to greater commercial value.
Its peculiarity is that it cannot be cultivated, and finding it is a real art. Also as regards the size, there is no single trend, ranging from small ones, to those that weigh more or less 500 grams up to the rare ones that reach over a kilo.
The main ingredient in traditional dishes or in innovative and creative ones, has a unmistakable smell, with an intense aroma, reminiscent of garlic and fermented cheese.
As regards the flavor, remains impressed and is unmistakable. Ideal consumed raw, in thin slices, it manages to bring out all its organoleptic properties. In addition, it manages to give an edge to the plate thanks to a slightly spicy aftertaste that does not leave the palate indifferent.
The best way to consume it is indeed crude, because only in this way can it release all its aroma. Used to complete egg-based dishes, risottos or pastas, it is no exception to particular meats and the skylark is one of them.
Let's see now how prepare the second dish and the ingredients that we need to make one prescription by great chefs
Ingredients
16 larks
50 g of butter
1 teaspoon of flour
1 sprig of rosemary
1 white truffle
some sage leaves
dry white wine
a little broth
sale
pepper
Preparation
The larks are small birds so to fully enjoy the dish and make our guests happy, if we have decided to organize a dinner for four people, it is better if we take 16 larks. Before cooking we must clean and prepare them for the cooking.
Once this is done we have to take a pan in which to do melt 30 g of butter. Once we have become liquid we can put a brown the larks adding salt, pepper, sage and rosemary or the aromas we like best.
We let go to live fire turning the bird to brown it on each side and to prevent it from burning we can add a spoon of wine which will give flavor and taste to the recipe.
When they are golden on all sides, arrange the larks on a plate. We leave the cooking bottom in the pan e add the rest of the butter mixed with the flour. To make everything creamier, add a soup ladle, stirring to melt the butter mixture.
At this point put the larks back in the pan and finish cooking. When the meat is ready, place it on a serving dish sprinkling it with gravy and then complete the recipe with the white truffle flakes.