Woodcock with truffles
Instructions
Clean and prepare the Woodcock.
Keep by the liver and the heart.
Attach the spout between thighs, season with a pinch of salt and pepper, put them in a few slices of bacon.
In a saucepan heat a knob of butter and two tablespoons of olive oil, add carrot, celery and chopped onion, half the Laurel leaf.
When they took place in the container the color Woodcock and let them Brown.
Add salt, pepper, squirt with a glass and a half of wine and continue cooking over low heat, for about twenty minutes.
Withdrawn, cut the Woodcock in half and keep them warm.
In cooking, place the chopped chicken livers and hearts, stir, sprinkle with half a glass of wine, sprinkle with thin truffle slices and reduce the sauce slightly.
Arrange polenta slices on warm serving dish, put the above Woodcock, nappatele with the sauce and truffle slices.
Accompanying wines: Barbaresco DOCG "reserve", Sagrantino Di Montefalco DOCG, Duke Henry VdT.
