Headless larks in the old-fashioned way: the easy recipe

Preparation of the dish: Spread the meat on the work surface. Place one peeled garlic clove, a little parsley, salt, and pepper on each piece. Roll up the meat and tie with kitchen twine.

Cooking In a pot, pour in the olive oil and sear the larks on each side. Add the tomato paste. Cover with water and mix, bring to a boil and let simmer for 60 minutes. Monitor the cooking and do not hesitate to add cold sauce prepared in advance, if needed.