Monday, November 11, 2013

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.


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