Beccaccia su crostone di polenta - Woodcock on a polenta crust
Armando Monte (1968), Alba

Beccaccia su crostone di polenta - Woodcock on a polenta crustIngredients
1 woodcock
1 slice of bacon
50g lard
50g butter
25g ham
1/2 carrot
A handful of parsley
1 bay leaf
10 juniper berries
1 glass Marsala wine
A polenta crust, baked in oven

  • Feather, gut and clean the woodcock; wrap it in a slice of bacon and tie it.
  • In a saucepan lightly fry the chopped ham, carrot, celery, parsley and bay leaf in the lard and butter. Add the woodcock, and brown it uniformly, turning it constantly.
  • Add the juniper berries and Marsala wine.
  • When the woodcock is cooked, place it onm the baked polenta crust, pass the gravy through a sieve and pour it over the bird.

Wine Suggested: Polenta is the typical dish of the cold season, a standard in northern Italy, when the snow keep people inside their home.
We would drink Barbera like every Piedmontese would do, but why not try to open a Merlot bottle? Castello di Lispida, Montelispida 2002.

Photo Credit by Convivium

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