Page 95 - GUNS Issue n.01

Cooking Black caBBage tortelloni With pheaSant ragù | pheaSant Salad

King of the table for a day

Cut the dough with a ring mold and, using
a spoon, fill it with the ricotta and black
cabbage mix, then seal the dough discs
and form the tortelloni.

Cook the tortelloni in salted water and then
put them in the pan with the pheasant ragù.

gradually add the flour. When the flour and egg yolks are mixed together, knead vigorously with your hands. When
a homogeneous and elastic dough has formed, let it rest for about half an hour. In the meantime, let’s take care of the
filling: put all the ingredients for the filling in a food processor and turn it on. Let the ingredients mix well.
I chose to use black cabbage for the filling because it is a tasty vegetable that goes well with game meat, but you can
use whatever filling you like. Now roll out the dough, then cut it into 5 cm discs. Using a teaspoon, fill half of the
disc with the filling. Brush the edge of the disc with water and overlap the disc with the filling with a second dough
disc. Seal the tortellone by pressing on the edge of the disc with your fingertips. Cook the tortelloni in boiling salted
water for about two minutes, then put them in the pan with the ragù. Before serving, add some Parmesan cheese.

Pheasant salad Ingredients for 4 servings
Put the breasts on a hot skillet and let them brown until a nice crust
forms. Remove them from the skillet and let them cool. Meanwhile, cut - pheasant breasts
the orange into wedges and remove the skin. Finely cut the fennel; cut the - fennel
breasts into thin slices and season with a pinch of salt. Put the pheasant - blood oranges
slices on a plate with the lamb’s lettuce, orange and fennel salad. In a small - lamb’s lettuce
bowl, mix extra virgin olive oil, balsamic vinegar and salt with a teaspoon; - flaked almonds
season the salad with the emulsion. Add some toasted flaked almonds. - balsamic vinegar
If you want to use this recipe as a main course, you can add more - extra virgin olive oil
ingredients and make a wonderful summer salad. I have chosen to - salt
accompany both dishes with a delicate rosé wine.

Cook the pheasant breasts on a hot
skillet and let them brown until a nice
crust forms.

Cut the pheasant breasts into thin slices
and serve with the lamb’s lettuce, orange
and fennel salad. Season with an emulsion
of extra virgin olive oil, vinegar and salt.

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