Woodcock with green apples
Instructions
In a pan place the Woodcocks, brush with a little oil, add salt and place in preheated oven at 220 degrees for 10 minutes or until they become tender and browned.
In a pan melt a little butter left, let them cook the slices of bread on both sides, retire them and keep them aside.
Wash and dry the apples, cut them into slices about half a centimetre thick.
Rosolatele with the remaining butter, sprinkle with freshly ground pepper.
The Woodcock served on slices of bread with warm apples around.
Accompanying wines: Pignolo Di Rosazzo DOC, DOC Lacrima Di Morro, IGT Salento Portulana.
