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Tortelli with pigeon and chanterelle mushrooms

  • 1 hour and 25 minutes
  • Difficult
  • First Courses

Ingredients: Per 6 servings

  • 7 oz squab meat
  • 1 oz Parmigiano Reggiano cheese
  • 7 oz chanterelle mushrooms
  • 1 oz onion
  • 1 oz celery
  • 1 oz carrot
  • 1 ½ oz extra virgin olive oil
  • 2 oz butter
  • ½ oz thyme
  • ¾ oz marjoram
  • ¾ oz chives
  • salt and pepper to taste
  • pigeon stock to taste

Preparation:

Step 1

Clean the vegetables and cut them into large cubes, then brown them in a pan containing a little oil and allow to soften for 5 minutes. Drain off any excess liquid. Cut the pigeon meat into large cubes, brown in oil over high heat and eliminate the fat that comes out.

Tortelli with pigeon and chanterelle mushrooms - step 1

Step 2

Place both preparations on a cutting board, and with a suitable carving knife, finely chop both the meat and the vegetables.

Tortelli with pigeon and chanterelle mushrooms - step 2

Step 3

In a pan, cook a third of the chanterelle mushrooms in butter with garlic and parsley, and then add the chopped aromatic herbs. Eliminate any excess liquid, finely chop the mushrooms and add them to the mixture prepared previously.

Tortelli with pigeon and chanterelle mushrooms - step 3

Step 4

Mix the filling with melted butter and the Parmesan cheese, then season with salt and pepper.

Tortelli with pigeon and chanterelle mushrooms - step 4

Step 5

Make the thin sheets of pasta for the “tortelli” using a machine.

Tortelli with pigeon and chanterelle mushrooms - step 5

Step 6

On a first layer of pasta dough, lay out the portions of filling, equidistant from one another. Cover with another sheet and stick down well. Avoid air-bubbles forming.

Tortelli with pigeon and chanterelle mushrooms - step 6

Step 7

Exert some pressure to seal each single “tortello” well, then with the appropriate wavy-edged wheel cut out the “tortelli”.

Tortelli with pigeon and chanterelle mushrooms - step 7

Step 8

In a large pan, prepare a sauté of the chopped celery and carrot. Finally add the remaining mushrooms.

Tortelli with pigeon and chanterelle mushrooms - step 8

Step 9

Add the pigeon stock. Allow the sauce to reduce for a few minutes, and then season with salt e pepper.

Tortelli with pigeon and chanterelle mushrooms - step 9

Step 10

Cook the “tortelli” in abundant boiling salted water, drain and toss in the pan containing the prepared sauce. Garnish the dish by placing the mushrooms in the centre.

Tortelli with pigeon and chanterelle mushrooms - step 10

Consigli dello chef:

The filling must be exceptionally dry. The pasta dough must not be too moist; otherwise there is the risk of it splitting during cooking. It is a good idea to drop the “tortelli” into the water when it is at a rolling boil, so as to avoid them sticking either to the pan or each other.