PARTNERS
Pheasant cappelletti in chamomile orange-rosemary broth
Ingredients
For the home-made pasta
G 320 flour “00”
N 6 egg yolks
N 1 egg
Salt to taste
For the stuffing
G 200 pheasant meat
G 20 carrot
G 20 celery
G 20 onion
G 30 Parmesan cheese
N 1 clove of garlic
N 1 branchlet of rosemary
N 1 little cup of cognac
N 1 egg yolk
Extra virgin olive oil
Sage, marjoram, thyme to taste
For the broth
Chamomile
Orange zest
N 1 branchlet of rosemary
Rosemary flowers to garnish
Preparation
- Mix flour with eggs and a pinch of salt. Knead it and cover the dough with cling film. Let it rest for 10′.
- Roll out the dough and cut it into squares of about 4 cm using a pastry wheel cutter.
- Heat the extra-virgin olive oil in a frying pan, stir-fry the brunoise-cut vegetables with the unpeeled crushed garlic. Add the meat cut into cubes and aromatic herbs.
- Cook the meat, pour cognac, let the alcohol evaporate. Season with salt and pepper.
- Pass the meat twice through the meat grinder, add Parmesan cheese, the egg yolk and combine. Place the filling on each square of dough and close, giving the classic hat-shape (cappelletto).
- Make an infusion of chamomile, orange zest and rosemary. Filter, bring to a boil and season with salt.
- Cook the cappelletti in plenty of salted water, drain and arrange on a serving dish. Serve with grated orange zest (use a microplane), rosemary flowers and chamomile infusion.
Other
ChefRoberto Dormicchi
Wine CouplingVerdicchio dei castelli di Jesi Classico "Le Oche"- Fattoria San Lorenzo
Other Info Kcal 540* *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.
