Pasta cannoli filled with wood pigeon ragù and artichokes

Preparation	4h
Difficulty	Hard
Game	Partridge
Calories	> 1.000
Activity	M 123’; F 170’
People	4
Wine pairing	Brunello di Montalcino

Ingredients

For the wood pigeon ragù:
N 2 whole wood pigeons
G 200 carrot
G 200 onion
N 2 garlic cloves
Salt and black pepper, to taste
Extra-virgin olive oil, to taste
Rosemary, to taste
G 500 red wine
G 100 mozzarella
For the pasta:
G 150 durum wheat semolina
G 350 tipo 00 flour
G 260 egg yolks
For the potato cream:
KG 1 potatoes
Extra-virgin olive oil, to taste
Rosemary, to taste
Salt and black pepper, to taste
For the finishing:
N 3 Roman artichokes
G 50 butter
G 50 Parmigiano
Roman mint, to taste
Salt and black pepper, to taste

For every hour of running at a medium-low speed (8 km/h), the AVERAGE caloric expenditure is 8 kcal per kg per hour.

*Assuming an average female weight of 60 kg and an average male weight of 80 kg.

Preparation

For the wood pigeon ragù joint the wood pigeons into quarters and cut the vegetables into brunoise. In a saucepan, brown the wood pigeon, previously seasoned with salt and black pepper, with a drizzle of extra-virgin olive oil. Then add the vegetables, deglaze with the red wine and add the rosemary.
Continue cooking over moderate heat for about 1 hour, until the cooking juices are well reduced. Once cooked, remove the meat from the bones, finely chop it and combine it with the vegetables and the reduced cooking juices to obtain a filling. Finish with the chopped mozzarella and a pinch of Parmigiano.
For the pasta knead all the ingredients in a stand mixer for about 5 minutes, then leave the dough to rest in the refrigerator for 1 hour. Roll it out to a thickness of about 1 mm, blanch it for 3 minutes and cool it quickly. Fill it with the wood pigeon mixture and roll it over onto itself to form the cannoli.
For the potato cream peel and wash the potatoes, then boil them in salted water until fully cooked. Once drained, blend them with a drizzle of extra-virgin olive oil and, if necessary, a little vegetable stock, until you obtain a smooth, velvety cream.
For the finishing arrange the cannoli in a baking tray, scatter over flakes of butter and grated Parmigiano, and bake at 180°C / 356°F for 10 minutes. Meanwhile, slice the artichokes thinly and sauté them for a few minutes in a non-stick frying pan with oil, salt and Roman mint.
To plate spread the potato cream on the base of the plate, place the gratinated pasta cannoli on top and finish with the sautéed artichokes.

Pasta cannoli filled with wood pigeon ragù and artichokes

Ingredients

Preparation

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