Chestnut tortelli stuffed with pheasant
Instructions
For the dough: mix the two flours, the fountain and break eggs.
Add a tablespoon of oil, water and a pinch of salt and then mix and let stand.
For the filling: Fiammeggiate pheasant, wash it and dry it; incidetelo with a knife down the back and open it; tenderise using a meat mallet to flatten it, add salt and pepper.
Heat 6 tablespoons oil, let them dry onion, shredded carrot and Rosemary and dine on Pheasant.
Date open fire for 30 minutes basting with wine.
With butter, flour and chestnuts and four decilitres of meat broth make a béchamel sauce.
Add the minced Pheasant with the ham.
Add salt and a pinch of cinnamon.
Roll out half of dough.
put the stuffing spoon forming 6 mounds, then cover with the remaining dough, spread out into a disk.
Cut with a pastry cutter (10 cm diameter) notched the tortelli.
Boil and drain, then toss with the sauce of the Mashers and past Pheasant with chopped walnuts.
Ingredients and dosing for 6 persons
- For the dough:
- 150 g of flour
- 150 g of chestnut flour
- 2 eggs
- 1 tablespoon of olive oil extra virgin
- Salt
- For the filling:
- 1200 g of pheasant
- 80 g of ham
- 40 g of butter
- 40 g of walnut kernels
- 20 g of chestnut flour
- 20 g of flour
- 1 onion
- 1 carrot
- Rosemary
- Cinnamon
- 10 cl of red wine
- 40 cl of broth
- 7 tablespoons of olive oil extra virgin
- Salt
- Pepper