Today we propose you a new recipe by Chef Simone Bertaccini. Try to realize it at home or come to enjoy them at the Restaurant Santa Elisabetta in Piazza Santa Elisabetta, on the first floor of the Pagliazza Tower, in an intimate and enveloping atmosphere consisting of only 7 tables.
The restaurant is open for dinner from Tuesday to Saturday.
For information and bookings please contact us via email at email@example.com or to 055.27370.
Ravioli pasta with cocoa stuffed with guinea fowl and black olives in emulsion of salted butter and thyme
Ingredients for 6 people
For the filling
1 guinea fowl of about 1.5 kg
2 red onion
2 stalks of celery
1 carrot 4 cloves of garlic
100 gr of diced ham
500 ml of chicken stock
100 gr of pitted black olives
500 gr of mascarpone
100 gr of grated Parmesan cheese
200 gr extra virgin olive oil
Peel the carrots, peel the onions and remove the wire from the stalks of celery, cut into julienne all the vegetables, add the garlic private of soul always cut into julienne strips. In a saucepan, put 100 grams of extra virgin olive oil to heat, add the ham and cook over moderate heat for a few minutes, add the vegetables and let they dry on a low heat for about 20 minutes. Separately, in another pan, brown the guinea fowl whole after washing and lightly salted, to brown it on all sides until the skin is crispy, then put it in the bottom of the vegetables and pour in the chicken broth and cook covered with a lid on low heat until the guinea fowl will not be fully cooked and the gravy will not be completely without liquid. Allow to cool and strip the flesh off the fowl being careful to lift all the bones, add the vegetables of the fund, olives and blend in a blender adding the mascarpone cheese, the mixture should be fairly smooth and creamy, season it with salt, pepper and Parmesan cheese and place it in a refrigerator for at least one night.
For the pasta:
400 gr of flour 00
200 gr of unsweetened cocoa powder
8 egg yolks
2 whole eggs
Half a tablespoon of extra virgin olive oil
Mix all ingredients and let stand 12 hours in a refrigerator. Roll out the pasta with a rolling pin, fill with the mixture of guinea fowl and form ravioli or tortellini. Cook in boiling salted water, in part, melt the butter with the thyme and a pinch of fresh pepper in a pan, when the butter will be hazel add a ladle of cooking water, make an emulsion, drain the ravioli and let them jump in pan and serve with the emulsion of butter and thyme.
For the dressing:
100 gr of salted butter and fresh thyme
Salt and pepper