Woodcocks With Truffle

Preparation:

Preparation: Clean and prepare the woodcocks. Set aside the liver and heart. Fix the beak between the thighs, season them internally with a pinch of salt and pepper, wrap them in a few slices of bacon. In a saucepan, heat a knob of butter and two tablespoons of oil, add the chopped carrot, celery and half an onion, the whole bay leaf. When they have browned, place the woodcocks in the bowl and brown them. Add salt and pepper, pour over a glass and a half of wine and continue cooking over low heat for about twenty minutes. Remove, cut the woodcocks in half and keep them warm. Put the minced chicken livers and hearts in the cooking liquid, mix, sprinkle with half a glass of wine, sprinkle with very thin slices of truffle and let the sauce reduce a little. Arrange the slices of polenta on the hot serving plate, put the woodcocks on top, coat them with the sauce and truffle slices. Accompanying wines: Barbaresco "Riserva" DOCG, Sagrantino Di Montefalco DOCG, Duca Enrico VdT Di Sicilia.