PHEASANT IN JELLY WITH BLACK ALBA TRUFFLE

Preparation	2h
Difficulty	Medium
Game	Pheasant
Calories	100 - 300
Activity	Running M 18', F 24'
People	4
Wine pairing	Dolcetto d'Alba DOC

Ingredients

G 50 celery
G 50 black truffle from Alba
G 25 gelatin powder
N 1 pheasant breast
N 1 white onion
N 2 medium carrots
N 1 glass of apple cider vinegar
L 1 water
L 1 vegetable broth
Purple carrot powder (for decoration) to taste
Edible vegetables and flowers to taste
Extra virgin olive oil, salt and pepper to taste

Kcal 199*

*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

Put the breast in a bowl with a little oil, salt and pepper and a glass of apple cider vinegar, leaving it to flavor for about 1 h.
Next, drain and simmer with diced carrots, onion and celery. Always sprinkle with a little vegetable broth, salt and pepper everything.
When cooked, remove from heat and place in 6-7 cm molds, preferably glass. Heat the water with the gelatine and pour it into the mold.
Add the grated truffle in flakes, which will give that touch of originality and fragrance to the dish.
Once cooled, serve in a serving dish, decorating with edible flowers.

PHEASANT IN JELLY WITH BLACK ALBA TRUFFLE

Ingredients

Preparation

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