PHEASANT CAPPELLETTO WITH CINNAMON SCENTED BROTH

Preparation	1h 45’
Difficulty	Medium
Game	Pheasant
Calories	700 - 800
Activity	Running M 78', F 108'
People	4
Wine pairing	Cerasuolo D’Abruzzo DOC

Ingredients

For the pasta

G 320 00 flour
N 6 egg yolks
N 1 egg
Salt to taste

For the filling

G 200 pheasant meat
G 20 carrot
G 20 celery
G 20 onion
G 30 grated Parmesan cheese
N 1 egg yolk
Sage, marjoram, thyme to taste
Extra virgin olive oil to taste

For the broth

N 1 clean pheasant
N 1 celery stalk
N 1 carrot
N 1 onion
N 1 red tomato
N 1 cinnamon stick
L 3 cold water
Salt to taste

Kcal 860*

*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

Mix the flour and eggs, adding a pinch of salt and let the dough rest, cover it with a cling film for 10’.
Roll out the dough and using a pasta cutting wheel cut out 4-cm squares
Prepare a sauté with extra virgin olive oil, vegetables cut for a brunoise, then add the meat cut into regular cubes and the aromatic herbs.
Cook the meat. Season with salt and pepper.
Pass the meat through the mincer twice, add the Parmesan cheese, the egg yolk and mix. Fill the pasta squares and close them to make a cappelletto (little hat shape).
For the broth, put a pot with water, meat, celery, carrot, onion, tomato, cinnamon on the stove and add salt. Simmer over low heat for at least 2 h.
Remove the ingredients from the broth and drain it with a cotton cloth.
Cook the cappelletti in the pheasant broth brought to a boil, once the pasta begins to float wait for 2 more min and then place it in the serving dish.

PHEASANT CAPPELLETTO WITH CINNAMON SCENTED BROTH

Ingredients

Preparation

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