cookbooks

No. 142. Fagiano Alla Napoletana (pheasant) Recipe

Fagiano Alla Napoletana, or Neapolitan-style pheasant, is a classic Italian dish with a rich history. Napoletana cuisine, originating from the Naples region in Italy, is known for its hearty and flavorful dishes, and this recipe is no exception.

Pheasant, a game bird with tender and flavorful meat, takes center stage in this dish. The pheasant is larded, roasted, and served on a bed of macaroni cooked with a delicious reduced gravy, butter, Parmesan, and a puree of tomatoes. To elevate the flavors even further, the dish is served with a side of Neapolitan sauce, adding a tangy and zesty element.

Now let's dive into the recipe:

Ingredients:
- 1 whole pheasant, larded
- 8 ounces of macaroni
- 2 cups of good reduced gravy
- 2 ounces of butter
- 1 tablespoon of grated Parmesan
- 1 cup of pureed tomatoes

For Neapolitan Sauce:
- Recipe No. 12 (Neapolitan Sauce)

Instructions:

1. Preheat your oven to 350°F (175°C) while you prepare the ingredients.

2. Start by preparing the pheasant. If it hasn't been larded already, carefully insert strips of fat into the meat of the bird. This will help keep the meat moist during roasting.

3. Place the larded pheasant on a roasting rack and roast in the preheated oven for about 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin turns golden brown.

4. While the pheasant is roasting, cook the macaroni according to the package instructions until al dente. Drain the pasta and set it aside.

5. In a large skillet or saucepan, heat the reduced gravy over medium heat. Add the butter and stir until melted and well combined.

6. Add the grated Parmesan and pureed tomatoes to the gravy mixture. Stir well to incorporate all the ingredients and simmer for about 5 minutes to allow the flavors to meld together.

7. Add the cooked macaroni to the gravy mixture and toss gently to coat the pasta evenly. Cook for an additional 2-3 minutes, stirring occasionally, to allow the macaroni to absorb some of the flavors.

8. Once the pheasant is done roasting, remove it from the oven and let it rest for a few minutes before carving.

9. To serve, place a generous portion of the macaroni mixture on a plate or platter. Carve the roasted pheasant into serving portions and arrange them on top of the macaroni.

10. Serve the Fagiano Alla Napoletana with a side dish of Neapolitan sauce in a sauce bowl for dipping or drizzling.

Fun Facts:
- The use of game birds, such as pheasant, in Italian cuisine can be traced back to ancient Roman times when hunting was a popular pastime for nobles and emperors.
- Larding, the technique of inserting strips of fat into meat, dates back centuries and was used to keep lean meats, like game birds, moist and flavorful during cooking.

Similar Recipe Dishes:
- Pollo Alla Cacciatora: A Neapolitan-style chicken dish that features chicken cooked with tomatoes, onions, garlic, and herbs.
- Coniglio Alla Cacciatora: Another Italian hunter-style dish, this one showcases rabbit cooked with tomatoes, herbs, and wine.
- Anatra All'Arancia: A classic Italian dish that transforms duck into a flavorful masterpiece by braising it in oranges and orange liqueur.

These dishes, much like Fagiano Alla Napoletana, exemplify the rich and diverse culinary traditions of Italy, where local ingredients and regional flavors come together to create unforgettable meals.

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