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| 1 lark
1 quail 1 grouse 1 pheasant 1 turkey 1 medium sized suckling 100 g of lard 1 can of olives stuffed with anchovies |
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| Take an olive stuffed with anchovy and place it inside a previously washed lark. Insert the lark in the quail, the quail in the grouse, the grouse in the pheasant, the aristocratic pheasant in a turkey that will be inserted in the abdominal cavity of a good sized piglet. Roast at medium heat, in a pan coated with lard, basting constantly with the cooking juices.
When ready, remove the turkey from the piglet, the pheasant from the turkey and so on until you arrive at the top of this culinary pleasure, in other words to the olive, having in its center the savoury symphony of the anchovy. |
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