Quail Tortelloni in Tomato Broth with Burrata and Truffle.

Preparation	2h 30'
Difficulty	Medium
Game	Quail
Calories	500 - 600
Activity	M 47 ; F 65
People	4
Wine pairing	Schiava

Ingredients

For the filling:

Meat from 4 quails
N 1 onion
N 1 carrot
G 50–60 grated Parmigiano Reggiano
Salt, to taste
Pepper, to taste

For the fresh pasta:

N 2 eggs
G 200 re-milled semolina

For the tomato broth:

Vegetable broth enriched with tomato paste

To finish:

N 1 buffalo burrata
Truffle shavings to taste

Kcal 520*

*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

Start by preparing a vegetable broth using either a stock cube or fresh vegetables (celery, carrot, and onion). When the broth is almost ready, add 1 or 2 tablespoons of tomato paste to enhance flavor and color. Season with salt and pepper, then strain through cheesecloth to obtain a clear broth.
Prepare the pasta dough by mixing re-milled semolina (I prefer semolina for its rustic flavor, but any flour will do) with the eggs until you get a smooth dough. Wrap in plastic wrap and let it rest in the fridge for 1 h.
Debone the quails and finely chop the meat with a knife to your preferred texture — the finer it is, the easier it will be to fill the tortelloni. Sauté the carrot and onion in a pan, then add the quail meat. Brown everything and season with salt, pepper, and herbs to taste. Cook until most of the liquid evaporates. Once the mixture is dry and cooked, let it cool, then add the grated Parmigiano and mix well. Set aside.
Roll out the dough and cut it into rounds using a pastry cutter or a glass. Place a small amount of filling in the center, moisten the edges with water, and fold in half to form a crescent. Then wrap it around your finger and pinch the ends together to form tortelloni.
Cook the tortelloni in salted boiling water for about 3–4’, or until al dente.
To plate: Serve in a deep dish with a ladle of tomato broth — enough to reach halfway up the tortelloni. Top each tortellone with a dollop of burrata and a thin slice of truffle. Enjoy your meal.

Quail Tortelloni in Tomato Broth with Burrata and Truffle.

Ingredients

Preparation

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