Ingredients FOR THE PASTA
- 500 g flour 00
- 4 eggs
- 4 yolks
- salt
- extra virgin olive oil
Ingredients FOR THE FILLING
- 2 guinea fowl legs, skinned and boned
- offal of 1 guinea fowl
- white onion
- garlic
- laurel
- White wine
- Marsala
- restricted meat broth
- Grana Padano Dop
- extra virgin olive oil
- butter
- salt
- pepper
Ingredients FOR THE BROTH
- 200 g porcini mushrooms
- 120 g glasswort
- 100 g dried chestnuts (lightly toasted in a pan)
- 6 chanterelles
- 6 pegs
- 1 leek (only the green part)
- garlic
- butter
- salt
- extra virgin olive oil
FOR PASTA
Pour the flour on the pastry board forming a fountain, in the center place the eggs and yolks; mix with a pinch of salt and 1 tablespoon of oil until you get a smooth consistency. Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour.
FOR THE STUFFING
Cut into small pieces the guinea fowl pulp, brown it in a low and wide pan with a knob of butter, 1 clove of garlic with the peel, salt and pepper for about 5 minutes. Then add the 1/2 chopped onion, 1 bay leaf, a splash of wine and cook over low heat, until it starts to caramelize; then add 2 tablespoons of broth and continue cooking for about 10 minutes, until the meat becomes similar to that of braised meat. Season with salt and pepper.
Clean offal, cut into cubes and brown them in the same pan as the pulp with a drizzle of oil, blend with a little Marsala, add salt and pepper and cook for another 5-6 minutes.
Blend offal with pulp, obtaining a soft and not dry mixture; add 2 tablespoons of parmesan.
FOR THE TORTELLINI
Pull the dough into a thin sheet (1 mm), cut out squares of about 3 cm; place a small knob of filling in the center and close the square of pasta in the shape of a tortellino (prepare a few at a time, otherwise the pasta will dry out): fold the square with the filling in half, joining the opposite corners to form a triangle; seal the sides and form a ring by joining the other two ends together at the base and, finally, slightly fold out the tip of the "cappelletto".
FOR THE SOUP
Cleanse porcini and other mushrooms. Cut the porcini mushrooms into chunks and set the scraps aside.
Collect in a saucepan 3 liters of cold water, the cuttings of the porcini, the other mushrooms, the chestnuts and the leek. Bring to a simmer, then lower the heat and cook for 1 hour, adding a little salt at the end. Filter the broth and let it cool. Keep the chestnuts and use them, crushed, to enrich a meat sauce or the filling of tortellini.
Jump the pieces of porcini mushrooms in a pan with 1 clove of garlic, a knob of butter, oil and salt for 2-3 minutes. Add the glasswort and cook everything for 1 minute more.
TO COMPLETE
Bring boil the broth and cook the tortellini for 3-4 minutes. Spread the broth and tortellini on the plates and complete with the porcini mushrooms, the glasswort and a drizzle of oil.
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