Country Life Every Week - - Kitchen Garden Cook Black Truffles -

3–4 pheas­ants 100g but­ter 2 red onions, halved 8 sprigs thyme 4 sprigs rose­mary 8 rash­ers un­smoked ba­con 200ml red wine

3 cloves gar­lic, minced 100g mush­rooms, finely diced 1 sprig thyme 1 sprig rose­mary 30ml red wine 80g Parme­san, plus more

for grat­ing over the dish

400g 00-grade pasta flour A pinch of sea salt 4 free-range eggs

3 pre­served black truf­fles 1 more egg, beaten

100g but­ter, melted for driz­zling

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