Cuocere i marroni in acqua bollente per 10 minuti, quindi togliere le due pelli.
Cuocere le prugne in acqua bollente per 15 minuti.
Sbucciare le pere e tagliarle a cubetti. Snocciolare ⅓ delle prugne e farne un battuto con ⅓ dei marroni.
Tritare il foie gras e mescolare il tutto con il vitello e le pere.
Far dorare nel burro il fegato del tacchino con un trito di scalogni.
Farne un battuto e mischiare al resto. Insaporire con sale, noce moscata, pepe e aggiungere un bicchiere di Marsala.
Introdurre la farcia all’interno del tacchino, chiudere e legare. Ricoprire il tacchino di fettine di lardi.
Cuocere in forno a 180° per 2 ore bagnando spesso con brodo e Marsala.
30 minuti prima di fine cottura, disporre intorno al tacchino i marroni e le prugne restanti.
Episodio 4 - Otello e il tacchino
RSI Food 27.10.2018, 09:00
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