Võtke noor pärlkana ja pärast puhastamist ja tükkideks lõikamist pange see pannile, et pruunistada seapeki, õli, salvei ja rosmariiniga. Küpsetamise ajal eraldab liha oma vett, millel tuleb lasta kuivada, kuni tükid näivad pannile kleepuvat. Kui see on omandanud ilusa kuldse värvi, märgige klaasi valge veini, soola, pipraga ja katke kaanega või fooliumiga. Kui vein peaks kuivama, lisage pähkliga veidi vett.
Selle roa traditsiooniline lisand on peverada kaste, mis saadakse rohke oliiviõlis praadimisel viilu kuivatatud soppressat, pärlkana maksa, mis on maitsestatud soola, pipra, peterselli ja sidrunimahlaga. Pärast veerand tundi keetmist lisatakse mõõduka kuumuse korral supilusikatäis äädikat.
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