Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Larks with mushrooms


Pluck the larks, clean them, remove the entrails, wash well and dry them.
Sauté the garlic in a knob of butter and a little oil, remove the garlic after about 5 minutes and add the mushrooms (well cleaned, washed and cut into  rather large slices).
Season with salt, chopped parsley and the juice of a lemon.
Allow to cook covered, over low heat.
At the same time, fry in a pan the butter and some thinly sliced onion; add the ham cut into strips and the larks.
Season with salt and pepper, and roast them a little bit, sprinkle  the Grappa and cook further until the sauce has nearly evaporated.
Pour the hot bouillon and continue cooking for about fifteen minutes over moderate heat.
Place larks served with mushrooms on a platter.

Recommended Grappa:
Poli Bassano 24 Carati

  • Ingredients:

    12 larks
    600 g porcino mushrooms
    50 g butter
    3 tablespoon olive oil
    1 clove of  garlic
    1 sprig of parsley
    1 lemon
    Salt and pepper q.s.
    Half onion
    100 g raw ham
    3 shot glass of aged Grappa
    Half glass of bouillon


  • Author:
  • Typology:
    • Second course
  • Preparation time:
    • About 50 minutes
  • Notes: