For 4 people
Carcasses of two pheasants
500 grams of leek (white part only)
Salt and pepper to taste
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
Raveglia (a typical marchigian legume)
Cicerchia (a typical marchigian legume)
White and green asparagus
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.
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.
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.
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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