We are summer and recipes typical of this season are inspired by simplicity and lightness. So if you don't want to give up a good first course and at the same time don't weigh yourself down too much, we offer you one tasty recipe, easy and that will conquer any gourmet. Here are the ingredients and the procedure for preparing the pappardelle with teals.
Ingredients
600 g of fresh pappardelle
3 teals
1 onion
1 of celery
1 carrot
70 g of butter
70 g of grated Parmesan cheese
sale
pepper
Method
The first thing to do is boning the teal. Then wash it, clean it, gut it and pass it over the flame to remove any residual feathers. Once finished you have to start depriving the bird of the skeleton.
Fix theteal chest up, insert the left thumb into the intestinal cavity, while with the right pull the thigh until you break the joint that must come out of the hip cavity. Repeat the same process on the other side.
Now you have to do the hardest part, remove the fork from the sternum. Placed the bird in the supine position once you have identified the cavity you must engrave the fork with the tip of the knife. Scrape the meat, cut it off with a poultry cutter, without piercing the skin.
The time has come to focus on sternum. With the help of the knife, lift and detach it from bottom to top. Once this is done it will rise completely.
At this point your bird is boned, run your hands over the meat to check for bone residues and remove them if necessary. Now the teal is ready to be cooked.