Filets de pintade farcis aux pommes

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we're going to make a distinctive dish, Filets de pintade farcis aux pommes. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Filets de pintade farcis aux pommes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Filets de pintade farcis aux pommes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Filets de pintade farcis aux pommes is Pour 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Filets de pintade farcis aux pommes using 7 ingredients and 3 steps. Here is how you can achieve it.

J'aime beaucoup farcir les filets de volaille, cela les rend moins secs. Et j'aime beaucoup utiliser des figues sèches, des pruneaux, des abricots et des fruits secs comme farce. C'est rapide, on en a presque toujours dans nos placards et cela fait de l'effet à table en général. Et j'aime aussi beaucoup la garniture oignons-pommes qui s'adapte bien aux volailles mais aussi à d'autres viandes.

Ingredients and spices that need to be Make ready to make Filets de pintade farcis aux pommes:

1. 2 filets de pintade
2. 4 pruneaux
3. 4 figues sèches
4. 10 amandes
5. 1 oignon doux
6. 2 pommes fruit
7. Sel et poivre

Instructions to make to make Filets de pintade farcis aux pommes

1. Dans une sauteuse bien chaude, y verser une cuillère à soupe d'huile d'olive et y ajouter l'oignon émincé avec un peu de sel. Quand ils sont blonds y ajouter les pommes lavées et coupées en tranches. Laisser cuire 5 minutes.
2. Ouvrir les filets en 2 comme un livre, saler l'intérieur puis ajouter 2 pruneaux coupés en 2, 2 figues coupées en 2 et 5 amandes par filet. Fermer le filet par un cure-dent.
3. Dans la sauteuse, pousser avec la cuillère la garniture sur un côté et mettre à dorer les filets sans les bouger pendant 5 minutes. Retourner les filets, saler, poivrer et mettre le couvercle. Laisser cuire 10 à 15 minutes sur feu doux. Servir chaud.

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