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Main Courses
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 Little birds roasted on the spit and jugged
Try the little birds with bay, rosemary and sage leaves. Season them with salt and juniper and put them in a baking pan on the embers of the fireplace. Once they are cooked, serve on toasted bread slices and garnish with fried polenta (maize porridge) slices.
The glossy aspect of the game salmi will confirm the good result of the cooking.
The little birds – especially thrushes and fieldfares – can also be roasted on the spit with bacon pieces.
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Lamb fricassee.
Serves 4
Ingredients:
Kg. 1.250 Lamb, 60 g. flour, 100 g. olive oil, one carrot, one onion, one celery stalk, 3 egg yolks, 2 l. meat stock, 2-lemon juice, salt, and pepper.
Bone the lamb, deprive it of as much fat as possible and cut it into regular pieces. Heat the oil in a saucepan and add the meat and vegetables. Brown lightly. Sprinkle with flour and stir. Add the stock and a pinch of salt. Bring to boil. Keep on cooking on a low flame and stir from time to time. When the cooking is almost done, beat the egg yolks with the lemon juice, pour this mixture on the lamb and let it thicken stirring constantly. Serve very hot.
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Lamb scottiglia (lamb stew)
Serves 4
Ingredients: Kg.1.250 lamb, 80g. extra-virgin olive oil, rosemary, 2 cloves garlic, _ l. red wine, salt, pepper.
Bone the lamb meat and cut it into pieces of about 2 cm. per side.
Brown it in the oil and when it is well coloured on all sides, add the garlic, the rosemary and the wine. Bring to boil, add salt and pepper and cook over low heat until soft. In the bottom of the saucepan there should be a dark and thick sauce. Take the garlic and rosemary away, put the meat in the plates and serve it with the sauce.
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 Roe deer diced meat casserole
Serves 4
Ingredients:
600 g. roe deer, 1 onion, 1 scallion, 2 garlic cloves, 1 apple, 1 carrot, _ l. dry white wine, _ l. meat stock, seasoned salt to taste, 3 tbsp olive oil.
Ingredients for the Roue:
20 g. butter, 20 g. flour.
Put the minced onion and scallion in a saucepan to brown in oil and in the meanwhile cut the roe deer into several small pieces, pour it in the saucepan, brown and salt.
Stir rapidly, pour the wine and make it partly evaporate. Add the apple and the carrot cut into big pieces, the minced garlic and the bowling stock. Cover the saucepan, let everything boil for one hour if the meat is high-quality roe deer meat, otherwise boil for one hour and a half or two hours.
At the end of the cooking, purée the carrot and the apple pieces, adjust the seasoning, add the roue and serve with toasted bread or fried polenta.
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First Courses
Basotti
Tortelli filled with potatoes, with butter and sage
Tagliatelle with hare
Cannelloni with ceps
Ceps soup
Main Courses
Little birds roasted on the spit and jugged
Lamb fricassee
Lamb scottiglia (lamb stew)
Roe deer diced meat casserole
Single Dishes
Tortelli on the slab
Wheat flour migliaccio (pastry) with “formaggio di fossa”
Sweets
Focaccia (flat cake)
Sweet Schiaccina
Chestnut cake
Castagnole alla ricotta
Sweet tortelli of chestnut flour |
