The Field - - COOKERY -

Pasta Dough

360g pasta flour, plus a lit­tle ex­tra

1 tsp fine sea salt

3 whole large eggs, plus 1 yolk

grouse stock

2 x grouse, legs sep­a­rated, breasts kept on the car­cass

3 pints wa­ter

1 tsp black pep­per­corns

A few fen­nel tops

A few sprigs of thyme

1 tsp whisky

ravi­oli Fill­ing

1 tsp but­ter

1 tsp ex­tra vir­gin olive oil

½ white onion, peeled and finely chopped

½ fen­nel, washed and finely chopped 2 gar­lic cloves, peeled and finely chopped Cooked meat from 2 grouse

50g grated Parme­san

2 tbsp dou­ble cream

1 tbsp finely chopped pars­ley

to serve

1 tbsp finely shred­ded pars­ley

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