Pheasant cappelletti in chamomile orange-rosemary broth

Chef

Preparation	60'
Difficulty	Medium
Game	Pheasant
Calories	500 - 600
Activity	Running F 67’, M 49’
People	4
Wine pairing	Verdicchio dei castelli di Jesi Classico "Le Oche"- Fattoria San Lorenzo

Ingredients

For the home-made pasta

G 320 flour “00”
N 6 egg yolks
N 1 egg
Salt to taste

For the stuffing

G 200 pheasant meat
G 20 carrot
G 20 celery
G 20 onion
G 30 Parmesan cheese
N 1 clove of garlic
N 1 branchlet of rosemary
N 1 little cup of cognac
N 1 egg yolk
Extra virgin olive oil
Sage, marjoram, thyme to taste

For the broth

Chamomile
Orange zest
N 1 branchlet of rosemary
Rosemary flowers to garnish

Kcal 540*

*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

Mix flour with eggs and a pinch of salt. Knead it and cover the dough with cling film. Let it rest for 10′.
Roll out the dough and cut it into squares of about 4 cm using a pastry wheel cutter.
Heat the extra-virgin olive oil in a frying pan, stir-fry the brunoise-cut vegetables with the unpeeled crushed garlic. Add the meat cut into cubes and aromatic herbs.
Cook the meat, pour cognac, let the alcohol evaporate. Season with salt and pepper.
Pass the meat twice through the meat grinder, add Parmesan cheese, the egg yolk and combine. Place the filling on each square of dough and close, giving the classic hat-shape (cappelletto).
Make an infusion of chamomile, orange zest and rosemary. Filter, bring to a boil and season with salt.
Cook the cappelletti in plenty of salted water, drain and arrange on a serving dish. Serve with grated orange zest (use a microplane), rosemary flowers and chamomile infusion.

Pheasant cappelletti in chamomile orange-rosemary broth

Ingredients

Preparation

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