Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
423
Calories
30g
Protein
27g
Fat
17g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 small birds (beccaficos larks thrushes)
- 400 g [14 oz] corn meal
- 100 g [3 1/2 oz] butter
- 60 g [2 oz] lardo (cured back fat of pork)cut into small pieces
- 8 sage leaves
- salt
Directions
1
Prepare polenta with the flour. Pluck the birds and singe, and discard the eyes and claws.
2
Wash, dry and place on skewers, alternating with the lardo pieces and sage leaves.
3
In a frying pan, brown the skewers in the butter, melted, add a little salt, and allow to cook for 15 minutes or until done.
4
Spread the polenta on a plate, and place the skewers, with the sauce, on top.
Recipe sourced from
fandom