Arrosto di fagiano con pancetta, vino bianco e rosmarino (Roast pheasant with pancetta, white wine and rosemary)
Published 23/08/2010 | 15:15
This is an impressive yet simple dish. I like dishes that I don't have to stand over when I have guests. If pheasant is unavailable, this works wonderfully with chicken - just add a couple more pancetta slices. Serves four.
You will need
Extra virgin olive oil
4 sprigs rosemary, leaves chopped
1 lemon, zested then sliced
Salt and freshly ground black pepper
4 slices pancetta
200ml white wine
1 Pre-heat the oven to 180°C. Mix together some olive oil, some rosemary and all of the lemon zest, then brush it over the pheasant. Season the cavity with the remaining rosemary, salt and pepper and a few slices of lemon. Cover the breast area with the pancetta. Place in a roasting tin and pour over the white wine.
2 Roast for one hour, basting from time to time. Lower the heat to 150°C and cook for up to another 30 minutes, or until tender and cooked through and the juices run clear when the thigh is pierced.
3 Remove the pheasant from the pan and place on a serving plate to rest, then pour the juices over the top.
TIP Add about 12 olives and use Marsala instead of the wine for a change. Add double cream to the juices for a richer sauce.