Egg pappardelle with white pheasant ragù, orange zest, and wild fennel

For the ragù:

• Start by deboning the pheasant, separating the bones from the meat. Remove the skin and any excess connective tissue. Use the bones and trimmings to prepare a broth that will be used to moisten the ragù. Roast the bones in the oven at 160°C (320°F) for 1 h. In a large pot, prepare the broth by adding 5 parts of water to the roasted bones. Let it simmer for about 3 h. Meanwhile, finely chop the pheasant meat by hand.
• Once all ingredients are ready, begin cooking. In a tall stainless steel saucepan, heat a drizzle of extra virgin olive oil over low heat and gently sauté the finely chopped pork lard. Then add all the meat and sear it over high heat for about 7–8’, stirring occasionally. Season with salt and pepper. When the meat is well browned, add the chopped vegetables and cook for a couple of minutes until softened.
• Deglaze with the white wine and allow the alcohol to fully evaporate. Once the wine has reduced, cover the meat with the pheasant broth and add the spices and herbs (except the orange zest and wild fennel). Cover with a lid and let cook over low heat for about 2 h, occasionally basting with more pheasant broth to keep the meat slightly covered.
• At the end of cooking, stir in the grated orange zest and the chopped wild fennel. Let the ragù rest until completely cooled, allowing the essential oils of the orange to infuse into the sauce.

For the pasta:

• Mix all the ingredients by hand until you get a smooth dough. Wrap it in plastic wrap and let it rest in the fridge for at least a couple of hours.
• Roll out the dough with a rolling pin to a thickness of about 1.5 mm. Dust generously with semolina, roll the sheet over itself, and cut long strips to form traditional pappardelle (you can also use a fluted pastry wheel for decoration).

Garnish and serving:

• Cook the pasta in plenty of salted boiling water for 2’. Toss it in a pan with the ragù, adding a drizzle of raw extra virgin olive oil and a sprinkle of Parmigiano.
• Serve piping hot, garnished with fresh orange zest and wild fennel.