For 4 people
Ingredients
Shrinked pheasant
Carcasses of two pheasants
Celery
Carrots
Onion
Laurel
Sage
Rosemary
Leek liquid
500 grams of leek (white part only)
Salt and pepper to taste
Garlic
Laurel
1.5lof vegetable broth
Egg pasta dough for ravioli
(Makes 500 grams of pasta)
15 egg yolks
1 kg of flour
A pinch of salt
A little olive oil
Pseudo soup
Carrots
Celeriac
Raveglia (a typical marchigian legume)
Cicerchia (a typical marchigian legume)
Beetroot
White turnip
Peas
Marjoram leaf
Edible flowers
White and green asparagus
Jackdaws baby
Method
Shrinked pheasant
Roast the pheasant bonesin the oven at 200 degrees for 20 minutes until the go crispy. Meanwhile make a stockbase with celery, carrot and onion. Add the carcasses to the stock base with some waterand boil for 1 day. Filter with the aid of a tamina and then further reduceto the desired consistency. It should resemble a thick jus.
Leek liquid
Cut the leek finely and leave overnight in water and ice.The next day, drain and stew in a pot adding the vegetable brothuntil it has turned into a pulp. Place into moulds so that whenthey are placed into the ravioli, they are all the same shape and size. Refrigerate until needed.
Ravioli
To makethe dough for ravioli, combine ingredients and form into a dough. On a floured surface,stretch and roll the dough out thinly. Making equal sizes ravioli squares,insert the leek liquidtablets as a filling and close the ravioli.Cook in salted water and drain.
Pseudo soup
With the help of a corer, makeballs of various sizes depending on the consistency of the vegetable. Blanch the vegetable ballslightly in salted water for 2 minutes, leavingthem al dente. Garnish usingedible flowers.
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