Truffle roasted larks
Instructions
Clean the larks and sauté in a pan with 30 g butter; Add salt, pepper, Sage and Rosemary and cook over high heat, basting occasionally with a few tablespoons of wine.
Drain the larks on a plate and add the cooking sauce and the remaining butter mixed with flour; dilute with a tbsp of broth stirring well, return to the Pan and switch and complete cooking.
Drain the birds on a serving dish, sprinkle with the sauce that you will delete the Sage and Rosemary and sprinkle with sliced truffles.
Serve, if desired, with butter rice.
Ingredients and dosing for 4 persons
- 16 larks
- 50 g of butter
- 1 teaspoon of flour
- 1 sprig of rosemary
- 1 white truffle
- Some leaves of sage
- Dry white wine
- Little of broth
- Salt
- Pepper