PARTRIDGE AND CHOCOLATE. PARTRIDGE “TORTELLI” PASTA IN SPICED CHOCOLATE SAUCE

Preparation	90'
Difficulty	Hard
Game	Partridge
Calories	500 - 600
Activity	Running M 54', F 74'
People	4
Wine pairing	Barbera D'Alba DOC

Ingredients

For the pasta

G 130 re-milled semolina flour
G 70 rof whole-wheat flour
N 2 medium eggs
N 4 partridge legs
G 80 bread soaked in water
N 3 medium onions
N 2 carrots
N 1 clove of garlic
N 1 sprig of rosemary
N 1 bay leaf
N 2 sage leaves
Salt, pepper and extra virgin olive oil to taste
Broth to taste
Parmesan cheese to taste

For the sauce

N 1 large onion
N 5 bay leaves
N 6 sprigs of rosemary
G 100 bacon
G 80-100 dark chocolate
mL 50 vinegard
Broth to taste
Extra virgin olive oil to taste

Kcal 594*

*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

Prepare the dough by mixing the flours, adding the eggs and making a volcano. Add eggs and mix with a fork, combining the flour. Start kneading the dough by hand for about 10’. Once ready, leave it in a cool place for at least 1 hour.
For the filling, prepare the gravy by slicing the onion and chopping the carrots into small pieces, add the garlic and the herbs; put everything in a saucepan with the oil and allow to sweat gently. Then put through a vegetable mill.
Separately, in a very hot pan brown the partridge thighs on both sides, add them to the gravy, season lightly and allow to simmer.
Once the meat is cooked, remove the bones, make sure all the tendons have been removed. Put everything through a meat grinder.
Add the soaked and squeezed bread to the meat – the ideal ratio is 1/3 of the weight of the meat in bread – and mix well. To give consistency and flavour, add the remaining cooking juices. Adjust the seasoning and add a little parmesan if desired.
Roll out the pasta, cut into squares, fill and seal the tortelli.
For preparing the sauce, put the sliced onion, bay leaves, rosemary and diced bacon in a saucepan with a drizzle of olive oil; allow to sweat gently on a moderate heat.
When the gravy is browned add a splash of vinegar, let it cook down, remove from the heat and remove the bay leaves and the rosemary.
Now add the chocolate, cut into small pieces. Once melted, mix everything in a mixer adding some broth to achieve the desired consistency. Put through a conical sieve.
Cook the tortelli in salted boiling water. Place the chocolate sauce on the serving dish, place the tortelli on top, dress with a drizzle of melted butter and a sprinkling of Parmesan.

PARTRIDGE AND CHOCOLATE. PARTRIDGE “TORTELLI” PASTA IN SPICED CHOCOLATE SAUCE

Ingredients

Preparation

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