PARTNERS
PHEASANT CAPPELLETTO WITH CINNAMON SCENTED BROTH
Ingredients
For the pasta
G 320 00 flour
N 6 egg yolks
N 1 egg
Salt to taste
For the filling
G 200 pheasant meat
G 20 carrot
G 20 celery
G 20 onion
G 30 grated Parmesan cheese
N 1 egg yolk
Sage, marjoram, thyme to taste
Extra virgin olive oil to taste
For the broth
N 1 clean pheasant
N 1 celery stalk
N 1 carrot
N 1 onion
N 1 red tomato
N 1 cinnamon stick
L 3 cold water
Salt to taste
Preparation
- Mix the flour and eggs, adding a pinch of salt and let the dough rest, cover it with a cling film for 10’.
- Roll out the dough and using a pasta cutting wheel cut out 4-cm squares
- Prepare a sauté with extra virgin olive oil, vegetables cut for a brunoise, then add the meat cut into regular cubes and the aromatic herbs.
- Cook the meat. Season with salt and pepper.
- Pass the meat through the mincer twice, add the Parmesan cheese, the egg yolk and mix. Fill the pasta squares and close them to make a cappelletto (little hat shape).
- For the broth, put a pot with water, meat, celery, carrot, onion, tomato, cinnamon on the stove and add salt. Simmer over low heat for at least 2 h.
- Remove the ingredients from the broth and drain it with a cotton cloth.
- Cook the cappelletti in the pheasant broth brought to a boil, once the pasta begins to float wait for 2 more min and then place it in the serving dish.
Other
ChefIris Rossi
Wine CouplingCerasuolo D’Abruzzo DOC
Other Info Kcal 860* *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.
