{"id":1891,"date":"2022-01-25T09:33:26","date_gmt":"2022-01-25T07:33:26","guid":{"rendered":"https:\/\/www.accademiadeltartufonelmondo.it\/?p=1891"},"modified":"2022-01-25T09:33:27","modified_gmt":"2022-01-25T07:33:27","slug":"skylark-in-casserole-with-artichokes-and-uncinatum-truffle-sauce","status":"publish","type":"post","link":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/25\/01\/2022\/truffle\/skylark-in-casserole-with-artichokes-and-uncinatum-truffle-sauce\/","title":{"rendered":"Skylark in casserole with artichokes and uncinatum truffle sauce"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">The column of the creative chef of the truffle Max Bomprezzo continues. Also this month a recipe with black truffle: mouth-watering!<\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.accademiadeltartufonelmondo.it\/wp-content\/uploads\/2022\/01\/Unknown.jpeg\" alt=\"\" class=\"wp-image-1889\" width=\"162\" height=\"216\" srcset=\"https:\/\/www.accademiadeltartufonelmondo.it\/wp-content\/uploads\/2022\/01\/Unknown.jpeg 531w, https:\/\/www.accademiadeltartufonelmondo.it\/wp-content\/uploads\/2022\/01\/Unknown-225x300.jpeg 225w\" sizes=\"auto, (max-width: 162px) 100vw, 162px\" \/><figcaption>recipe by Max Bomprezzo<\/figcaption><\/figure><\/div>\n\n\n\n<p class=\"has-drop-cap wp-block-paragraph\">Ingredients for 4 people<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Skylarks 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Celery carrot leek 1kg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Laurel juniper thyme marjoram<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Extra virgin olive oil 300g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garlic 5 cloves<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bacon 100g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Montelupone artichokes n. 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salt and pepper<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Verdicchio 1 \\ 2 l<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salt and pepper<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Meat broth to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Soy sauce 1 tbsp<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uncinatum truffle 80g<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.accademiadeltartufonelmondo.it\/wp-content\/uploads\/2022\/01\/allodole-tartufo-1024x683.jpg\" alt=\"\" class=\"wp-image-1887\" srcset=\"https:\/\/www.accademiadeltartufonelmondo.it\/wp-content\/uploads\/2022\/01\/allodole-tartufo-1024x683.jpg 1024w, https:\/\/www.accademiadeltartufonelmondo.it\/wp-content\/uploads\/2022\/01\/allodole-tartufo-300x200.jpg 300w, https:\/\/www.accademiadeltartufonelmondo.it\/wp-content\/uploads\/2022\/01\/allodole-tartufo-768x512.jpg 768w, https:\/\/www.accademiadeltartufonelmondo.it\/wp-content\/uploads\/2022\/01\/allodole-tartufo.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Method<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p class=\"text-justify mb-2\">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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1887,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-1891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-truffle"],"_links":{"self":[{"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/posts\/1891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/comments?post=1891"}],"version-history":[{"count":1,"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/posts\/1891\/revisions"}],"predecessor-version":[{"id":1892,"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/posts\/1891\/revisions\/1892"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/media\/1887"}],"wp:attachment":[{"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/media?parent=1891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/categories?post=1891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.accademiadeltartufonelmondo.it\/en\/wp-json\/wp\/v2\/tags?post=1891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}