Tuscan Pheasant

Our neighbor Silvia came with a pheasant, with feathers.
She asked  "Would you like you want to cook it?" I wanted to say "NO, no thanks" for no other reason that cleaning it is  a bit boring, but it was certainly fresh: a special gift!

 And then I cleaned and cooked it ! 

Very good, but if you want to try find this experience find  a place outside  not to have feathers all over.

Simple Tuscan Pheasant

Ingredients for 4 people:

• 1 pheasant  
•  200 g lean bacon 
• 1 branch of sage, 
• 1 sprig rosemary, 
• 1 sprig fresh thyme
• black pepper and salt 
• a glass of white wine
• Olive oil 

Once you have properly cleaned the pheasant, stuff it  with chopped bacon, salt, pepper and fragrant herbs.

Coat the pheasant with the bacon and bind  it well .

Put now the pheasant in a roasting pan lightly greased with olive oil and let it bake for about 40 minutes at 180 degrees. During cooking, add a glass of wine.
When the bacon is pretty golden, remove the pheasant from the oven,  cut into four pieces and keep warm.

It ' s also nice to add potatoes   when the pheasant is half cooked   so they’ll that roast well in the pheasant flavour .

Neapolitan Timbale

The film Big Night of 1996 presents a timbale Neapolitan 

"The ear drum is a drum ... 

and inside there are good things in the world!": 

First prepare the recipe as Pelaggi, the cook chariot Night

It 'a recipe for a while' complex, which requires two days of preparation. 
It is commonly cooked as well as being complex is a rich dish, for many people

Timballo Napoletano

To prepare it for 6 / 8 people
8 dl wet sauce
500 g macaroni
50 g butter
400 g of diced mozzarella
100 g of grated parmesan cheese
500 g of meat patties

for wet sauce
1.5 kg of pork (walker)
500 g of chopped onions
900 g bacon, cut into slices
1 dl of olive oil
50 g of lard
1 / 2 dl dry and full bodied wine
2 sprigs of rosemary
2 sprigs of thyme
1 bunch of basil abundant
500 g of tomato paste
1 l of tomato puree
Salt and pepper

for meatballs
1 / 2 kg of cooked meat sauce, stewed
1 tablespoon chopped parsley
1 egg
Salt q.b.
flour
Oil for frying

for the pastry
500 g of flour
250 g of sugar
250 g of lard
6 egg yolks

The day before

You begin to prepare the sauce by placing the wet rosemary and thyme over the meat. Then wrap with slices of bacon and tie tightly with kitchen string. Choose a saucepan that is neither too broad nor too narrow for the volume of meat. Put on the bottom of the oil and lard, then add the onions, lying over the meat and cook over medium heat until the meat acquires a dark amber crust. 

You must do this constantly checking the cooking, adding a little wine when necessary, and stirring constantly. When the meat is very colorful and onions dried completely, remove the meat from the sauce and keep warm without teasing. Lower the temperature for cooking at low heat, add the tomato paste to the gravy and stir with a wooden spoon slowly. When the sauce starts to stick to the bottom of the pan, pour a little wine and continue stirring. This work must be done until the sauce becomes thick and creamy, it will take about two hours of continuous presence. Now put back the meat, cover with tomato sauce, salt slightly, stir, cover the pan, leaving a small gap between the edge and the cover, and simmer slowly on fire sweet sauce. Will be ready when he bought a thick syrup, about 1 hour. Remove the meat from the sauce and add basil. The walker is left to cool and removed the wire from the kitchen, chop finely and then prepare the meatballs.While the sauce is cooking, prepare the dough by kneading with your hands quickly all the ingredients to make a thick dough and let rest for at least an hour in the refrigerator covered with a cloth. Then prepare the meatballs, the size of hazelnuts, with 500 g of minced meat mixed with 1 egg earlier, the chopped parsley and a pinch of salt. Fry in hot oil and keep aside. Keep in the fridge until ready to use.

On the same day: the big day!

Cook the macaroni al dente, drain, toss with sauce moist, butter, parmesan and let cool. Grease a cake tin and pull the top ring of 30 cm in diameter and cover the bottom and edges with a third of the dough you've stretched thin, about 1 / 2 cm. It is important that the pasta po'dai a protruding edges so that you can easily close the pie with the other disk of dough. Disponeteci over half of the macaroni, distribuiteci over the meatballs, mozzarella into cubes, sprinkle with the Parmesan advanced, then cover with the remaining macaroni. Cover the pastry with tympani advanced pressing down the edges to hold onto the first. Brush surface with beaten egg her and cook for about 45 minutes in the oven to 180 degrees. Before removing