Main course, Pasta
Guinea Fowl Agnolotti in Broth
4
people
1h
(cooking time)
1h
(total time)
Difficulty
Hard
Ingredients
Meat Stock | 2,2 l |
Breast of Guinea Fowl | 300 g |
Fresh Pasta made with Egg Yolks | 200 g |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | 50 g |
Mascarpone Cheese | 60 g |
Cognac | 50 ml |
Shallot | 30 g |
Salt | 5 g |
Thyme | 1 g |
Pepper | 1 g |
Instructions
Cut the guinea fowl breast into small pieces. Season with salt and brown in a saucepan with 10 g Zucchi 100% Italian Sustainable evo oil and the finely sliced shallot. Quench with the cognac, and once the alcohol has evaporated off, add the meat stock and the thyme. Simmer.
Once ready, remove the herbs and pour into a mincer. Add the mascarpone cheese and the rest of the Zucchi 100% Italian Sustainable evo oil. Mince, add salt and pepper to taste and transfer to an icing bag.
Roll out very thin strips of fresh pasta 5 cm wide, add dots of stuffing 1.5 cm apart, fold and cut with a pastry crimper into the traditional agnolotti shape.
Boil the stock in a saucepan.
Cook the agnolotti and serve in the hot broth with a dribble of Zucchi 100% Italian Sustainable evo oil.
Once ready, remove the herbs and pour into a mincer. Add the mascarpone cheese and the rest of the Zucchi 100% Italian Sustainable evo oil. Mince, add salt and pepper to taste and transfer to an icing bag.
Roll out very thin strips of fresh pasta 5 cm wide, add dots of stuffing 1.5 cm apart, fold and cut with a pastry crimper into the traditional agnolotti shape.
Boil the stock in a saucepan.
Cook the agnolotti and serve in the hot broth with a dribble of Zucchi 100% Italian Sustainable evo oil.
