PANSOTTI WITH PHEASANT FILLET AND ROASTED VEGETABLES

PANSOTTI WITH PHEASANT FILLET AND ROASTED VEGETABLES

Ingredients

  • Pansotti Bufalo Ricotta e Spinaci – 3 pieces
  • Brussels sprouts – 3 pieces
  • Carrot – ½ piece
  • Turnip – 1 piece
  • Pheasant fillet – 1 piece
  • Poultry stock – 5 cl
  • Butter – 20 g
  • Salt, pepper

Bereiding

  1. Roast the pheasant fillet in the oven.
  2. Halfway through cooking, add the pre-seasoned vegetables (Brussels sprouts, carrot, and turnip).
  3. Deglaze the gastronorm tray (or roasting pan with the meat and vegetables) with poultry stock. Reduce by one-third and strain the sauce.
  4. Finish the sauce with the remaining butter.
  5. Arrange the pheasant fillet, vegetables, and sauce in a container, and add the frozen Pansotti.
Recept afdrukken

Galerij

Deze producten heb je nodig

Pansotti Ricotta di Bufala e Spinaci

Pansotti Ricotta di Bufala e Spinaci

Ontdek nog meer recepten