Roasted pheas­ant with black-truf­fle and Parme­san ravi­oli

Country Life Every Week - - Kitchen Garden Cook Black Truffles -

Method

Pre­heat your oven to 200˚C/400˚f/gas mark 6. Place the pheas­ants in a roast­ing dish, rub each one with but­ter and then stuff with the halved red onions and herbs. Place two rash­ers of ba­con over each bird, sea­son well and pour the wine in, be­fore roast­ing for about 35–45 min­utes, depend­ing on size. Once cooked, cover with foil and rest for 10 min­utes.

Gen­tly fry the gar­lic and mush­rooms, to­gether with the herbs, in a lit­tle olive oil un­til soft. Add the red wine and sea­son­ing and cook un­til re­duced. Re­move the herbs be­fore adding the Parme­san, stir well and set aside.

Pour the flour and sea salt into a bowl, cre­at­ing a well in the cen­tre, and crack the eggs into it. Beat the eggs with a fork, then start to pull the flour in grad­u­ally, un­til it comes to­gether in a shaggy pile. Tip onto a clean sur­face and knead for about 10 min­utes, un­til smooth and elas­tic. If in doubt, keep knead­ing. Cover the dough with cling­film and re­frig­er­ate for at least half an hour.

Next, turn the dough through a pasta ma­chine to cre­ate thin sheets. Place small mounds of the mush­room fill­ing onto a sheet, top­ping each one with a thin slice of truf­fle. Paint around the fill­ing with beaten egg to seal, top with a sec­ond sheet of pasta and cut out the ravi­oli. Dust with flour and cover un­til ready to cook, which will take three min­utes in a large pan of boil­ing wa­ter.

Serve the roasted pheas­ants, us­ing some of the pan juices, with the ravi­oli (the pasta would also work alone, as a starter). Driz­zle the ravi­oli with melted but­ter and top with a good grat­ing of Parme­san, fol­lowed by a grat­ing of black truf­fle. The aroma will be amaz­ing.

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