Woodcock casserole
Instructions
Plucking, flambé and empty the Woodcock.
Season with salt inside and bardarle with ham slices.
Brown them in a little oil; Sprinkle with white wine and marsala; Cook over medium heat.
Aside from chopping entrails, capers, anchovies, and sauté in a little oil.
Sprinkle with white wine and marsala.
Reduce cream.
Spread on crostini just toasted and serve alongside Woodcock.
Ingredients and dosing for 4 persons
- 2 woodcock
- Ham
- Olive oil extra virgin
- White wine
- Dry marsala wine
- 1 tablespoon of salted capers
- 2 salted anchovies
- Salt
- Some crostini of toast