Recipe of the day

Fagiano Parmigiano is a great way to cook a pheasant breast:

Score the underside of the breast with a knife and season it with black pepper.

Coat it with a generous amount of grated Parmesan and chopped sage leaves.

Place it on a chopping board and cover the top of the meat with Parma ham.

Cover the whole board with cling film and beat the breast with a rolling pin until it's 1cm thick.

Drizzle some olive oil over the Parma ham and fry it, ham side down, for 2-3 minutes.

Then drizzle some oil on the other side, flip it and fry for another 2-3 minutes.