PARTNERS
TORTELLI STUFFED WITH MALLARD
Ingredients
For the stuffing
G 250 mallard pulp
G 75 carrots
G 60 onion
G 75 celery
G 50 seasoned lard
mL 100 red wine
For the pasta
G 200 durum wheat semolina
G 100 flour type “00
N 4 egg yolks
For the dressing
G 250 grapes
G 100 wild herbs
G 125 sugar
G 100 butter
G 25 aromatic herbs
G 55 fresh porcini mushrooms
mL 75 extra virgin olive oil
Salt and pepper to taste
Preparation
- Place the grapes cut in a food bag and the sugar inside a food bag. Close the bag and leave it in the refrigerator for 5 days for the grapes to ferment.
- Prepare the fresh dough by mixing the two flours with egg yolks and a pinch of salt and once the dough is made, let it rest in the refrigerator for 30′ so that it rests and is easier to roll out.
- While waiting, mince the mallard meat with a knife on a cutting board. Finely chop also the vegetables together with the aromatic herbs and the lard.
- In a saucepan, fry the herbs and vegetables with the lard in oil. Add the mallard meat and let it brown then add the red wine and let it cook. Once the mixture is ready let it cool.
- Afterwards make the tortelli pasta, rolling out the dough and cutting out the tortelli pasta with a pastry cutter; then stuff them with the previously prepared mallard.
- Cook the tortelli pasta and toss them in a pan with the porcini mushrooms and herbs. Plate the tortelli pasta and add the macerated grapes and wild herbs as garnish
Other
ChefSimone Cacciotti
Wine CouplingBarbera D’Asti
Other Info Kcal 290* *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.
