cookbooks

No. 146. Beccaccini Alla Diplomatica (snipe) Recipe

History and Fun Facts:

Beccaccini Alla Diplomatica, or Snipe in Diplomatic Style, is a classic Italian dish that originated in the 19th century. It is said to have been a favorite of the diplomats of the time, hence the name "alla Diplomatica." This luxurious dish combines the delicate flavors of snipe with an array of gourmet ingredients, creating a truly indulgent and impressive meal.

Snipe, also known as beccaccia in Italian, is a small game bird known for its tender and flavorful meat. It has long been a popular choice for hunters and gourmets alike. The rich gamey taste of snipe pairs beautifully with the accompanying ingredients in this recipe, creating a harmonious combination of flavors.

The use of Marsala, a fortified wine from Sicily, adds depth and richness to the sauce, while the addition of truffles, cocks' combs, and sweetbread elevates the dish to a truly luxurious level. These ingredients were highly valued during the 19th century and were often reserved for special occasions and extravagant meals.

Now, let's delve into the recipe and create the delicious Beccaccini Alla Diplomatica!

Recipe: Beccaccini Alla Diplomatica (Snipe in Diplomatic Style)

Ingredients:
- 14 snipe, trussed
- Ham
- Larding bacon
- Herbs (such as thyme, rosemary, and sage)
- Marsala wine
- Croutons
- Truffles
- White cocks' combs
- Mushrooms
- Sweetbread
- Tongue

Instructions:

1. Prepare the Snipe:
- Truss the fourteen snipe, ensuring that they are secure and compact.
- In a large cooking pot, create a mirepoix by combining ham, fat bacon, and chopped herbs.
- Add a generous amount of Marsala wine, enough to cover the snipe.
- Place the trussed snipe in the pot and cook them in the mirepoix mixture, allowing the flavors to infuse the meat.
- Once the snipe are cooked, carefully pour off the sauce and set it aside.

2. Create the Forcemeat:
- Take the two smallest snipe and remove their livers.
- In a mortar and pestle, pound the livers together with the remaining snipe livers until they form a smooth paste.
- Combine the liver paste with a reduced Espagnole sauce, a rich brown sauce, diluting it to create a flavorful forcemeat.
- Add this forcemeat to the reserved sauce from Step 1.

3. Prepare the Croutons:
- Cut twelve croutons from bread, ensuring they are large enough to hold a snipe each.
- In a frying pan, melt butter and fry the croutons until golden and crispy.

4. Assemble the Dish:
- Mix chopped herbs and truffles into the forcemeat, creating a fragrant and decadent filling.
- Spread the forcemeat mixture onto the croutons, ensuring an even layer.
- Place one snipe on each crouton and top it with a piece of larding bacon and a buttered paper.
- Transfer the assembled snipe to a moderate oven and cook for a few more minutes until heated through.

5. Garnish and Serve:
- Arrange the cooked snipe on a large serving dish.
- Garnish the spaces between the croutons with white cocks' combs, mushrooms, and truffles for an elegant presentation.
- Scoop out the truffles and fill them with a stuffing made from sweetbread, tongue, and truffles mixed with a little of the snipe sauce.
- Serve the remaining sauce in a sauce-boat alongside the dish, allowing guests to drizzle more sauce over their snipe as desired.

Similar Recipe Dishes:

Beccaccini Alla Diplomatica is a unique dish that showcases the flavors of snipe in a luxurious and gourmet way. However, if you're looking for similar elegant game bird recipes, here are a few suggestions:

1. Partridge with Black Truffle Sauce: This dish features succulent partridge accompanied by a rich and earthy black truffle sauce. The gamey flavors of the bird are elevated by the luxurious truffle-infused sauce, resulting in a truly decadent meal.

2. Quail in Madeira Sauce: Quail cooked in a flavorful Madeira wine sauce is a classic dish enjoyed by many. The sweet and nutty flavors of the Madeira wine complement the tender meat of the quail, creating a dish that is both delicious and sophisticated.

3. Pheasant Roulade Stuffed with Foie Gras: For an extravagant and show-stopping dish, try a pheasant roulade stuffed with foie gras. The combination of the rich and buttery foie gras with the delicate flavor of pheasant creates a dish that is truly indulgent.

These recipes, like Beccaccini Alla Diplomatica, bring together the flavors of game birds and gourmet ingredients to create memorable and elevated dining experiences.

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