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Fagiano all Asiaghese con Polenta

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 27 October 2012 at 03:49
                            
Photo Courtesy: International
Stock Public Domain Uncopyrighted.
 
Firstly, this Vincenza, in the Asiaghese region of the Veneto province Pheasant dish is just in tune with late October and November´s Hunting Season and can also be prepared with Pernice ( Partridge) and/or Farona ( Guinea Fowl ). 
 
This recipe is prepared with " a cornbread " texture Polenta served with the Stew.
 
This Recipe Hails From My Milanese Nonna, Paternal Grandmother Margherite, who´s maternal family hailed from Venezia, Veneto and who had coached me for numerous years, on and in the Italian Kitchen.
 
 
 
Polenta Corn Bread.
 
 
 
                            
 
 
 
 
 
FAGIONE all ASIAGHESE CON POLENTA ...
 
2 PHEASANTS OR PARTRIDGES OR GUINEA FOWL OR CHICKENS
10 sage leaves
2 tblsps white wine
5 1/2 oz. or 150 grams Shallot, Onions or Scallions
5 1/2 oz. or 150 grams peeled chestnuts
5 1/2 oz. or 150 grams wild mushrooms of choice & availability
1/2 bunch fresh flat leaf Italian Parsley chopped finely
dried spices: a pinch of orégano and thyme
1 tblsp. sugar - fine grain
2 tblsps. white wine vinegar
4 tblsps. olive oil
salt and freshly ground black pepper
Adornment: Extra Sage Leaves
 
1) Firstly, prepare the Polenta in 50 Cl. of water with salt. When the water boils, pour in the corn flour and with frequency in stirring ( use a large whisk), the Polenta should be ready in 45 mins.  
 
2) Now, prepare the steamed chestnuts and onion for approx. 10 mins. in another medium sized pot.
 
3) wash the birds thoroughly and pat dry both the interiors and exteriors.
 
4) In an oven roasting pan, place well seasoned ( salt, freshly ground black pepper & a sprinkle of dry sage ) birds in the roasting pan. Place the Olive Oil drizzling over the birds. Distribute the sage leaves on the in the birds, and then, roast for 10 mins. at 200 degrees centigrade ( 390 farenheit degrees) and then drizzle the white wine over the birds.
 
5) Now, in a skillet, heat 1 tblsp. of Olive oil and sauté the mushrooms 3 mins. to 4 mins. per side. Drain mushrooms and the oil, and remove from skillet and tent to keep warm a few mins.
 
6) Now, wash skillet and then, add the butter and let melt a bit, and add the sugar, and combine well with wooden spoon and incorporate the drained chestnuts, making a caramelized sauce. 
 
7) Once caramelized, add the mushrooms and the onion and a sprinkle of salt. Stir gently with a wooden spoon. Add some parsley chopped finely and a drizzle of vinegar and let sauté a few minutes.
 
8) Now, take out the roasted birds, and remove the sage leaves. Plate as follows: place bird, and then, next to the bird on the other side of the plate, place the chestnut & mushroom concoction and serve with Polenta Cornbread style on side ( in a covered bread basket to keep warm ).
 
SERVE WITH RED WINE ... AND ENJOY.
Margi.
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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