Cappellacci pasta with pheasant, peppers and crusco

Preparation	4 h
Difficulty	Easy
Game	Pheasant
Calories	> 1.000
Activity	M 118’ F 163’
People	4
Wine pairing	F.V.G. Cabernet Sauvignon DOC

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

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.

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.

Cappellacci pasta with pheasant, peppers and crusco

Ingredients

Preparation

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