PARTNERS
Cappellacci pasta with pheasant, peppers and crusco
Ingredients
For the Bolognese sauce
G 800 pheasant meat
G 100 carrots
G 150 onions
G 150 celery
G 100 white wine
G 100 lard
For the pasta
G 400 ’00’ flour
G 100 semolina
G 220 egg yolk
N 1 egg
For the yellow bell pepper cream
G 500 yellow bell peppers
G 30 extra virgin olive oil
G 7 salt
For the red bell pepper stock
G 700 red bell pepper
mL 1300 water
G 10 crusco pepper
G 4 oregano
Preparation
- For the pasta, combine all the ingredients until you get a smooth and homogeneous dough and let it rest in the refrigerator.
- For the pheasant sauce, mince the pheasant meat in a mincer. Cut the vegetables into small cubes and brown them in the melted lard in a frying pan. Add the minced pheasant and allow to brown, add the wine and when almost evaporated add the water and cook for about 1 and a half hours. Once cooked, allow to cool.
- For the yellow pepper cream, heat the oil, add the deseeded and cubed peppers, add the water and allow to cook. Season to taste with salt and blend.
- For the red pepper stock, put the sliced peppers in a saucepan with cold water and cook for 2 hours on a low heat. After two hours, blend and filter.
- Now roll out the pasta dough to a thickness of 6 mm, cut out rounds with a pastry cutter and stuff with the pheasant sauce and seal to form the cappellacci.
- Cook the cappellacci in boiling salted water, drain and mix with the yellow pepper cream.
- Arrange in a serving dish, pour over the cold red pepper stock and garnish with the fresh oregano and crumbled crusco.
Other
ChefEdoardo Sbaraglia
Wine CouplingF.V.G. Cabernet Sauvignon DOC
Other Info Kcal 1305* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
