Wild Game Balanzoni, Black Garlic Sauce, Parmesan, and Salsify Chips

Chef

Preparation	90'
Difficulty	Hard
Game	Fallow deer
Calories	> 1.000
Activity	M 175’, F 241’
People	4
Wine pairing	Collio bolognesi DOC Bologna rosso

Ingredients

G 400 semolina

G 100 all-purpose flour

G 230 egg yolks

N 2 whole eggs

G 200 cooked spinach, pureed

For the Parmesan Fondue:

G 300 cream

G 200 Parmesan cheese

For the Black Garlic Sauce:

G 200 peeled black garlic

mL 150 water

For the Ravioli Filling:

G 250 sheep’s ricotta

G 250 fallow deer meat

mL 20 extra virgin olive oil

G 8 fine salt

G 10 nutmeg

G 6 freshly ground black pepper

N 20 leaves of parsley

For the Salsify Chips:

G 350 salsify root

mL 200 vegetable oil

Kcal 1935 *

*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 the pasta. Mix the semolina, all-purpose flour, egg yolks, and whole eggs, then add the pureed spinach. Knead the mixture until smooth, cover the dough, and let it rest in the refrigerator while you prepare the rest of the dish.
For the filling, cook the chopped fallow deer meat with a bit of extra virgin olive oil and salt. Once cooked, allow it to cool, then mix it with the sheep’s ricotta, finely chopped parsley, nutmeg, and black pepper. Let the filling rest for about 10’ to firm up and allow the flavors to meld.
Roll out the pasta and cut it into squares about 7 cm in size. Place a small amount of filling (about 20-25 g per raviolo) in the center of each square. Fold the squares in half to form a half-moon shape, sealing the edges tightly to prevent the filling from escaping during cooking. Let the ravioli rest slightly to allow the dough to dry out a little.
For the Parmesan fondue, heat the cream in a saucepan until just about to boil. Transfer it to a large bowl, and using a whisk, gradually add the grated Parmesan, stirring until smooth and creamy. Let it cool to room temperature.
For the black garlic sauce, blend the black garlic with a pinch of salt and a small amount of water at a time until you get a smooth, glossy cream. Adjust the water depending on the consistency of the garlic you are using.
For the chips, clean and slice the salsify root into thin rounds. Heat the vegetable oil to 180°C (350°F) and fry the salsify slices for 2-3’ until they are crispy and golden. Drain and dry them well on paper towels.
Cook the ravioli in plenty of salted boiling water for about 4’, or until they float to the surface. Carefully drain them and transfer them to a pan with some melted butter. Sauté the ravioli for 1-2’, adding a spoonful of cooking water to create a creamy sauce.
Place five balanzoni on each plate, top with the Parmesan fondue, add a spoonful of black garlic sauce on each raviolo, and garnish with the salsify chips. Decorate with a few fresh herbs and serve immediately, hot.

Wild Game Balanzoni, Black Garlic Sauce, Parmesan, and Salsify Chips

Ingredients

Preparation

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