Woodcock Casserole (Beccaccia in Salmì)
Instructions
Plucking the Woodcock, fiammeggiarle, deprive them of entrails, wash them and divide them in half.
In a pan put chopped liver and heart, the onions nailed with cloves, fresh Sage, bay leaf, oil and vinegar.
Seal the lid and simmer for 10 minutes, then add the Woodcocks, salt and pepper and cook.
Serve hot with croutons.
Ingredients and dosing for 4 persons
- 2 woodcock
- 4 scallions
- 4 cloves
- 3 tablespoons of olive oil extra virgin
- 3 tablespoons of wine vinegar
- Sage
- Laurel
- Salt
- Pepper
- Some of fried bread croutons