BECCACCE IN SALMi
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 2 tbsp white wine
- Salt
- Capers
- Water
- two slices of prosciutto
- Giblets
- Chop
- Casserole
- Anchovies
- 8 slices dry bread Clean
Contains
GlutenFishSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- (serves 2) 2 woodcock, already hung salt 4 slices prosciutto Yecupoil 14 cup dry white wine ¥% oup dry Marsala 1tsp salted capers 2 salted anchovies 8 slices dry bread Clean the woodcock, reserving the liver, stomach, heart and lungs.
- Salt the inside of the birds and then wrap each one in two slices of prosciutto.
- Tie with kitchen string so the slices do not slip off.
- Pour half the oil into a flameproof casserole and when it is hot, put in the birds and brown over low heat.
- Sprinkle with 2 tbsp white wine and 2tbsp Marsala.
- Cover and cook in the oven at 325°F for about 1 hr, moistening if necessary with water.
- Meanwhile, rinse the salt from the capers and anchovies, filleting the latter, and chop with the reserved giblets.
- Pour the rest of the oil into a small skillet and fry the chopped mixture, salting it and moistening it with the remaining wine and Marsala.
- Stir frequently and continue to cook for another 10min.
- Pound the mixture to a paste.
- Toast the slices of bread in the oven and spread them with the giblet paste.
- Serve the woodcock with the hot toast.
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Mortar and pestle
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Chef's knife
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Cutting board
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Wooden spoon