How to cook pan larks, recipe with slices of polenta to be browned in a pan and placed on the serving tray as a base for browned larks wrapped in bacon.

Ingredients for 4 people

- 12 larks

- 12 slices of bacon

- 12 slices of yellow polenta

- 80 g of butter

- 12 sage leaves

- salt and pepper

Preparation of pan larks with polenta and bacon

After having emptied and flamed the larks, remove the beak and legs, wash them, dry them and put a sage leaf inside each, then salt them, pepper them and wrap them with bacon.

Once this is done, melt half the butter in a pan and align the larks on it.

In the meantime, fry the remaining butter in a pan and brown the polenta slices on both sides.

As soon as they are ready, place the polenta on a circular serving plate, previously heated, and lay a lightly cooked lark on each slice, it must remain to the blood, then calculate about ten minutes of cooking.

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At this point, pass the cooking surface of the larks through a fine mesh strainer and, with the help of a brush, spread the mixture on the surface of the larks and slices of polenta.