Larks with mushrooms
Second courses
Aged
6 people
About 50 minutes
Ingredients:
12 larks
600 g porcino mushrooms
50 g butter
3 tablespoon olive oil
1 clove of garlic
1 sprig of parsley
1 lemon
Salt and pepper q.s.
Half onion
100 g raw ham
3 shot glass of aged Grappa
Half glass of bouillon
600 g porcino mushrooms
50 g butter
3 tablespoon olive oil
1 clove of garlic
1 sprig of parsley
1 lemon
Salt and pepper q.s.
Half onion
100 g raw ham
3 shot glass of aged Grappa
Half glass of bouillon
Preparation:
Pluck the larks, clean them, remove the entrails, wash well and dry them.
Sauté the garlic in a knob of butter and a little oil, remove the garlic after about 5 minutes and add the mushrooms (well cleaned, washed and cut into rather large slices).
Season with salt, chopped parsley and the juice of a lemon.
Allow to cook covered, over low heat.
At the same time, fry in a pan the butter and some thinly sliced onion; add the ham cut into strips and the larks.
Season with salt and pepper, and roast them a little bit, sprinkle the Grappa and cook further until the sauce has nearly evaporated.
Pour the hot bouillon and continue cooking for about fifteen minutes over moderate heat.
Place larks served with mushrooms on a platter.
Sauté the garlic in a knob of butter and a little oil, remove the garlic after about 5 minutes and add the mushrooms (well cleaned, washed and cut into rather large slices).
Season with salt, chopped parsley and the juice of a lemon.
Allow to cook covered, over low heat.
At the same time, fry in a pan the butter and some thinly sliced onion; add the ham cut into strips and the larks.
Season with salt and pepper, and roast them a little bit, sprinkle the Grappa and cook further until the sauce has nearly evaporated.
Pour the hot bouillon and continue cooking for about fifteen minutes over moderate heat.
Place larks served with mushrooms on a platter.
