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| Alpenpalace Deluxe Hotel & Spa Resort |
Tyrol du sud | Italie
Gisse 83
IT - 39030 - St. Johann
Tel: +39 0474 - 670 230
Fax: +39 0474 - 671 156 |
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Infobox |
| Ces informations ne sont pas disponibles en français |
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Alpenpalace Deluxe Hotel & Spa Resort
présentée par le Chef de. Cuisine Michael Joachim Strempel
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Larded pheasant bosom on two different purée of apple rosemary and Hokaido pumpkin
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| Apple rosemary purée: |
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3 apples, cut in plates
150 ml of white wine
2 cloves
1 bar cinnamon
1 ts sugar
3 ts butter
1 rosemary branch
Mix all ingredients and bring to the boil. Pour off the liquid, remove the rosemary branch, the bar cinnamon and the cloves. Mashing fine and warming the apples once again shortly before causing.
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Pumpkin purée: |
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300 g of pumpkin of the Hokaido without core and peel
100 ml of poultry stock
2 ts butter
Salt, pepper
40 cl port
1 tb grated ginger
Mix all ingredients and bring to the boil. Also mashing fine at the end and warming again briefly just before causing.
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Pheasant bosom: |
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4 pheasant bosoms
4 plates Lardo bacon
Salt, pepper
Sage
100 ml of port
Seasoning the pheasant bosom with salt and pepper. Wrapping up with bacon and sage and browning on both sides. Then baking for approx. 6 minutes at 180°C in the stove. Taking the pheasant bosom out of the pan and putting in a warm place. Infusing the pan with port and boiling down for approx. 2 min. and causing everything decoratively.
Decoration tip: baked sage leaf
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Nous remercions le chef de Cuisine
Chef de. Cuisine Michael Joachim Strempel
Alpenpalace Deluxe Hotel & Spa Resort
et nous vous souhaitons un très bon appétit!
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