The column of the creative chef of the truffle Max Bomprezzo continues. Also this month a recipe with black truffle: mouth-watering!
Ingredients for 4 people
Skylarks 12
Celery carrot leek 1kg
Laurel juniper thyme marjoram
Extra virgin olive oil 300g
Garlic 5 cloves
Bacon 100g
Montelupone artichokes n. 12
Salt and pepper
Verdicchio 1 \ 2 l
Salt and pepper
Meat broth to taste
Soy sauce 1 tbsp
Uncinatum truffle 80g
Method
Marinate the calenders in wine with the aromatic elements for at least 8 hours. Clean the artichokes and season them with salt and pepper. Put them in a saucepan with whole garlic and aromatic herbs, add wine and water and cook. Obtain a sauce with the truffles, pass them through a cutter with oil and a little salt until add a sauce that is not too fine. Cook the larks in a casserole after removing them from the marinade with a base of oil, celery, leek, carrot, garlic, juniper and bacon, bay leaf, thyme and marjoram and soy sauce. Adjust the flavor and cook for at least 2 hours, adding meat broth if necessary and stirring occasionally. When the meat is cooked, strain the sauce. Serve with the very hot artichokes, the larks by putting truffles inside and on top of the breast.
