PHEASANT AND EGG BOTTARGA PÂTÉ

Preparation	48h+2h
Difficulty	Medium
Game	Pheasant
Calories	700 - 800
Activity	M 67' F 93'
People	4
Wine pairing	Chiavennasca Valtellina

Ingredients

N 1 pheasant (including entrails)
G 50 celery
G 50 carrots
G 50 onions
G 50 butter
G 10 raisins
mL 10 Braulio/Taneda

For the egg bottarga
G 100 beans
G 50 coarse salt
G 50 sugar
N 2 egg yolks

For the wafer
G 40 egg white
G 40 “00” flour
G 40 powdered sugar
G 40 butter

Kcal 745*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

For the bottarga, cook the previously soaked beans, drain and crush them with the help of a vegetable mill, then add salt and sugar.
Place a layer of the mixture in a container, gently place the yolks on it and cover them again. After 16 h of marinating, rinse the egg yolks under running water and dry them at 30 °C (86 °F).
For pheasant pâté, debone the pheasant by dividing the insides of the pheasant from the pulp and bones. With the toasted bones and vegetables, prepare a brown pheasant stock.
In a saucepan, stew the onion with butter, add the entrails, the raisins and blend with Braulio. Add the pheasant pulp and cook with the stock obtained previously. Blend the meat in a mixer until you obtain a smooth and homogeneous pâté.
For the wafers, quickly process egg whites and sugar with a whisk, add the previously melted butter and flour. Cook the mixture obtained in a non-stick pan creating round and thin wafers.
Compose the dish by alternating wafer, pheasant pâté and wafer, then grate the egg bottarga on top of the pheasant.

PHEASANT AND EGG BOTTARGA PÂTÉ

Ingredients

Preparation

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