Straw and hay with Pheasant
Preparation 30 min, cooking 1 hour 10 min, medium difficulty
400 g of straw and hay noodles, 1 pheasant, 5 g of semi poppy, 4 tablespoons of extra virgin olive oil, salt and pepper. For the marinade: 1 red wine, 5 bay leaves and sprigs di rosemary, 1 pinch of cinnamon
Marinate the pheasant for 3 hours, open all along the belly, in a saucepan with the wine, bay leaf, cinnamon and rosemary.
After the indicated time, drain the pheasant from the marinade and dry it; then add salt and pepper inside, adding a few bay leaves from the marinade. Finally reassemble the pheasant, tying it with kitchen twine.
Put the pheasant in a pan with 3 tablespoons of oil and part of the marinade and bake in a hot oven at 200 ° C for an hour. In a saucepan, reduce the rest of the marinade with the remaining oil and poppy seeds.
Boil the tagliatelle al dente, season them very hot with the restricted marinade and serve by arranging the pheasant in small pieces on the tagliatelle.