Ingredients: Per 6 servings
- 1 lb egg pasta
- 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
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.
Place both preparations on a cutting board, and with a suitable carving knife, finely chop both the meat and the vegetables.
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.
Mix the filling with melted butter and the Parmesan cheese, then season with salt and pepper.
Make the thin sheets of pasta for the “tortelli” using a machine.
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.
Exert some pressure to seal each single “tortello” well, then with the appropriate wavy-edged wheel cut out the “tortelli”.
In a large pan, prepare a sauté of the chopped celery and carrot. Finally add the remaining mushrooms.
Add the pigeon stock. Allow the sauce to reduce for a few minutes, and then season with salt e pepper.
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.