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Roasted pheasant salad with pancetta, chestnuts and pomegranate
Fruit and vegetables
2 sprigs fresh
thyme
1 head of tardivo
radicchio
rosso di Treviso, leaves separated
¼ head of castelfranco
radicchio
, leaves separated
1 bunch
dandelion
leaves
1
pomegranate
, seeds only
4 leaves fresh
mint
, chopped
Cooking ingredients
1 tbsp
vegetable oil
1 tbsp aged
balsamic vinegar
3 tbsp
olive oil
10 whole
chestnuts
, cut in half and boiled until soft inside
salt and freshly ground
black pepper
Meat, fish and poultry
1kg/2lb 4oz whole ready-to-roast hen
pheasant
6 slices
pancetta
Other
50ml/2fl oz dry
Marsala wine
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