Birds with Polenta (Uccelletti con Polenta)
Instructions
Step Uccellame in Valtellina: larks, thrushes, finches, Frisians, viscarde, fanelli, meadow pipit and goldfinches.
Plucked birds, passing through the flames to scorch feathers remained.
take a scissors to the feet, remove the entrails and then next to each bird put a slice of bacon and a Sage leaf, trying to keep them tight with a stick.
Put them in a pan with the stomach, with plenty of butter and salt to make them Brown.
Halfway through the cooking, add a few juniper berries, Sage and Rosemary and, if necessary, a half glass of water, voltarli, and simmered let take in their brown sauce.
Before fire should put a piece of butter, and when this frothy, and pour sauce over birds and polenta prepared in a deep dish.
Censured by the Lipu (lega italiana per la protezione degli uccelli), the recipe for good luck in the same League, is now only a memory of the good old kitchen.
