Basic pasta recipe
Sift 400 g of flour with a pinch of salt and make the fountain, place in the center 3 eggs, one yolk and half a shell of water. Work vigorously the ingredients with your hands, gradually incorporating 3 tablespoons of flour. Continue to knead until you have obtained a consistent mixture. Form a loaf, flour it and let it rest under half an hour
an upside down bowl.
1) In a large pot bring to a boil 2 liters of water, moderately salted, with the piece of beef, the bone, the stalk, the celery, the carrot, the onion battened with the cloves, the leek, the aromatic herbs tied with the thread and the pepper. Initially foamed for two or three times the broth with the slotted spoon, then put the lid on and let it simmer slowly for an hour. Halfway through cooking, add the minced meat; at the end of cooking strain the broth through a sieve lined with a slightly moistened cloth, let it cool and degrease it.
2) Clean the pheasant, wash it carefully, preferably with Marseille soap: rinse it well and dry it.
3) Salt and pepper it internally, place the sprig of rosemary in the belly and brown it in a heated pan with 2 tablespoons of oil. Transfer it to a pan
in which you have already heated a tablespoon of olive oil with a few tablespoons of broth, the clove of garlic, the crushed juniper berries and the sage leaves. Deglaze with the wine warm white, let it evaporate, put the lid on and cook the pheasant for about an hour. After the first 20 minutes of cooking add salt and pepper and during cooking, when necessary, sprinkle it with small quantities of hot broth.
4) After cooking remove it from the pan, let it cool, remove the skin and bone it. Finely chop the pulp, put it in a bowl, add the filtered cooking juices, add the egg, half the Parmesan cheese and, if necessary, tie the mixture with a little breadcrumbs.
5) Roll out small pieces of dough into a thin sheet and, with the appropriate pastry cutter, cut squares with a side of 4 cm. Align them on the plane of work, on each one put a little filling, fold the square into a triangle, close the sides well and fold the tip on the longer side. Using your index finger as a measure, join the two tips of the triangle, leaving the bent tip outside. Roll out small amounts of dough at a time to prevent the pastry from drying out during the preparation of the anolini, making sealing difficult.
6) Bring the broth to a boil degreased, season with salt, add the anolini of pheasant and boil them for 3-4 minutes, if they are fresh, or 6-7 minutes, if they were made one day in advance. Serve with the remaining grated Parmesan cheese on the side.
