Roosters in Beer is a tasty main dish typical of the Emilia-Romagna region. Made with roosters, onions, beer, and champignon mushrooms, this dish encapsulates all the flavor and authenticity of the Emilian culinary tradition. Perfect to enjoy during cold winter days, Roosters in Beer pair excellently with a good glass of red wine.
Put the oil in a saucepan and sauté the onions cut into strips
Clean the roosters, open and flatten them, then place them in the saucepan and brown them for about 10 minutes
Salt and pepper them on both sides
Add the mushrooms cut into slices and let them wilt for about 1 minute
Start adding the beer little by little
Cook over high heat without a lid; once cooked, the roosters should have little sauce
Serve hot
Pan
Wooden spoon
Store leftovers in the refrigerator for up to 2 days
Typical dish of the Emilia-Romagna region
Italia
| Energy (kcal) | 64.96 |
| Carbohydrates (g) | 0.91 |
| of which Sugars (g) | 0.9 |
| Fat (g) | 5.29 |
| of which Saturates (g) | 0.76 |
| Protein (g) | 0.91 |
| Fiber (g) | 0.5 |
| Sale (g) | 0.02 |
