Some people may be amazed by the quantity of truffles used in Alba for cooking. They are put it almost everything, so let’s also use them for this tasty pheasant.
The people from Piedmont know well how to tenderize their meats. After basting it, filling it with a mixture of chopped pork, it is then covered with slivers of Bianco D’Alba truffle, the Magnatum pico.
Before being cooked in the oven, the pheasant has to rest for a day and a half to gain all its flavours. It can then be served with an aromatic sauce, and again, with slices of truffle.