PHEASANT CANNELLONI

Preparation	30'-40'
Difficulty	Medium
Game	Pheasant
Calories	900
Activity	M 83’, F 114’
People	4
Wine pairing	Aglianico del Taburno rosato DOCG

Ingredients

For the Filling:
N 1 pheasant
N 2 garlic cloves
Bay leaf, thyme, rosemary to taste

For the Pasta:
G 200 all-purpose flour
N 2 eggs

For the Pheasant ‘Nduja:
N 4 pheasant legs
G 50 wild boar or pork lard
N 1 red bell pepper
G 100 extra virgin olive oil
Garlic and chili pepper to taste

For the Milk Cream:
G 150 milk
G 50 Parmesan (preferably rind)
G 10 cornstarch
Nutmeg and pepper to taste

Kcal 913*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

For the filling, debone the pheasant breasts and mince the garlic. Season the breasts with bay leaf, thyme, rosemary, salt, pepper, and oil. Roast the breasts over embers, then finish cooking in a casserole with a small amount of water. Blend the mixture until smooth to create a filling for the cannelloni.
For the pasta, beat the eggs well and create a well with the flour. Pour the eggs into the center and knead until smooth and homogeneous. Roll out the dough with a rolling pin, cook the sheets in boiling water, then cut them into strips to fill with the pheasant mixture and form the cannelloni. Sear the cannelloni over embers to create a slight crust.
For the t ‘Nduja, debone the pheasant legs, pass them through a meat grinder with the lard, and add the bell pepper, previously cooked and blended. Season with 2.5% salt. Let the mixture cure, then blend the ‘nduja with the olive oil at 90°C. Strain to achieve a smooth consistency.
For the cream, infuse the milk with Parmesan (cut the rind into pieces if using). Add cornstarch, nutmeg, and pepper. Blend and strain.
Arrange the pheasant-stuffed cannelloni on a deep plate and finish with the ‘nduja and milk cream. Garnish with a few drops of oil and freshly ground pepper if desired.

PHEASANT CANNELLONI

Ingredients

Preparation

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