Juniper woodcock
Instructions
Juniper berries pounded in a mortar reducing them into mush.
Amalgamatene a third with 40 g of butter, made four balls and place one inside each Woodcock.
Add a sprig of thyme.
In a saucepan, then heat the remaining butter, lay the Woodcock and rosolatele a high flame.
When are colorful, add salt and pepper, sprinkle with the rest of the berries pounded and complete cooking at medium heat.
When cooked, heat a small glass of brandy, pour on the Woodcock, fiammeggiate and bring to the table.
Accompanying wines: Barolo DOCG, Carmignano DOCG, IGT Calabria Gravello.
