FOSSA PASSATELLI WITH PHEASANT BROTH

Preparation	3h
Difficulty	Medium
Game	Pheasant
Calories	100 - 300
Activity	Running M 23', F 32'
People	4
Wine pairing	Romagna Sangiovese DOC

Ingredients

N 1 cleaned pheasant
N 1 stick of celery
N 1 carrot
N 1 onion
N 1 red tomato
L 3 cold water
Salt to taste

For the passatelli

N 3 eggs
G 100 breadcrumbs
G 100 grated Fossa cheese
N 1/2 lemon zest
N 1 pinch of table salt
Nutmeg to taste

Kcal 255*

*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 broth, put a pot with water, meat, celery, carrot, onion, tomato and salt into the stove. Simmer on a low heat for at least 2 hours.
Remove the ingredients from the broth and strain through a cotton cloth.
For the passatelli, grate the lemon zest, taking care to avoid the bitter white part.
Crack the eggs and beat them briefly in a bowl together with a pinch of salt.
Pour the breadcrumbs and the cheese into a larger bowl. Add the lemon zest, seasoned with the grated nutmeg and lastly add the eggs.
Mix the ingredients and knead until you get a stretchy, solid ball. Should it come out too dry, add a very small amount of water; if too soft, add a little more breadcrumbs. Wrap the dough in cling film and leave it to rest at room temperature for at least 2 hours.
Put the dough through a potato ricer, ricing it directly into the broth on the boil. Cut the passatelli into roughly 4 cm lengths.
Cook the passatelli and, as soon as they rise to the surface, transfer them to a serving dish.
Serve with the broth, piping hot.

FOSSA PASSATELLI WITH PHEASANT BROTH

Ingredients

Preparation

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