I migliori abbinamenti

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39
di Luigino Bruni
Sommelier professionista e docente Istituto Istruzione Superiore (IIS) "Panzini" di Senigallia
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Ravioli di patate con interiora, sugo
di selvaggina e nocciole caramellate
Potato ravioli with giblets, game fowl
sauce and caramelised hazelnuts
Per la pasta di patate: 1k di patate cotte misto vapore a 145 gradi e
setacciate; 300 g di farina 00 e 2 uova intere. Per la farcia: 400 g fegato di
pollo o piccione; 200 g di cuori; 100 g di maghetti; 150 g di polpa di caccia
(beccaccia o altro); 200 g di fegato grasso di anatra; 250 g di cognac; 150
g di vino bianco; 150 g di tartufo;150 gr di burro; 50 g olio extra vergine;
aglio, salvia, rosmarino; 40 g di nocciole.
Tritare i fegati, tritare i cuori, tritare la carne di beccaccia. Rosolare l’aglio
nell’olio e nel burro tutti gli ingredienti e flambare con il cognac. Fuori dal
fuoco mescolare il composto con il fegato grasso di oca tagliato a dadi.
Preparare i ravioli di patate stendendo la pasta e formando dei cerchi
dove al centro verrà posta una parte di farcia che poi verrà ricoperta con
un altro cerchio.
Cucinare i ravioli in acqua abbondante, saltarli con un poco di salvia e
burro, cospargere la pasta con delle nocciole tostate. Servire.
Potato pasta: 1 Kg mixed potatoes steamed at 145 °C and passed through a sieve;
300 g type 00 flour; 2 whole eggs.
Filling: 400 g chicken or pigeon livers; 200 g hearts; 100 g gizzards; 150 g game
fowl meat (woodcock or other game fowl); 200 g duck foie gras; 250 ml Cognac;
150 ml white wine; 150 g truffle; 150 g butter; 50 g extra virgin olive oil; garlic, sage,
rosemary; 40 g hazelnuts.
Mince the livers, hearts and the woodcock meat. Sauté the garlic in oil, and sauté all
the other ingredients in butter and flambé with the Cognac.
Remove from the heat and mix with the goose foie gras cut into dice.
To prepare the potato ravioli, roll out the dough, cut into discs, place the filling in
the centre of one disc then place another disc on top.
Boil the ravioli in plenty of water, toss with a little sage and butter, then sprinkle
with toasted hazelnuts and serve.
C6,
ortolina,
39
RICETTA
Sirman
19