Guinea fowl stuffed tortellini

Name: Guinea fowl stuffed tortellini
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 4 Portionen
Ingredients: 300 g Fresh egg pasta; 500 g Guinea fowl; 30 g Onion; 30 g Celery stalk; 30 g Carrot; 1 l Meat broth; 50 g Butter; 2 piece Cloves; 1 tsp Fennel seeds; 2 foglia Bay leaves; 1 rametto Sprig of rosemary; 50 g Grated Grana cheese; 1 piece Egg yolk; Extra virgin olive oil (EVO); to taste Salt; 50 ml White wine; to taste Black pepper; to taste Pepper; Lamb's lettuce; Grana

Pasta

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Cook Time

2 h 10 min

Servings

Difficulty

Easy

Prep Time

60 Min

This Thermomix® recipe for Guinea fowl stuffed tortellini is ready in 2 h 10 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These guinea fowl stuffed tortellini are a true triumph of flavors! The guinea fowl, cooked slowly and then shredded, joins Parmesan cheese and egg yolk to create a rich and flavorful filling. Perfect for a special occasion or to pamper yourself with a homemade gourmet dish. The preparation takes a little time, but the end result is truly rewarding. Ideal to serve with a light broth or simply with melted butter and sage. An unforgettable culinary experience!

Ingredients (20 ingredients)

300 g Fresh egg pasta
500 g Guinea fowl
30 g Onion
30 g Celery stalk
30 g Carrot
1 l Meat broth
50 g Butter
2 piece Cloves
1 tsp Fennel seeds
2 foglia Bay leaves
1 rametto Sprig of rosemary
50 g Grated Grana cheese
1 piece Egg yolk
Extra virgin olive oil (EVO)
to taste Salt
50 ml White wine
to taste Black pepper
to taste Pepper
Lamb's lettuce
Grana

Preparation (9 steps)

Preparation of the sauté

Thermomix® Setting

3 min/248°F/Speed 1 120

30 g of butter and a drizzle of extra virgin olive oil in the mixing bowl. 30 g of onion cut into coarse pieces, 30 g of celery stalk cut into coarse pieces and 30 g of carrot cut into coarse pieces in the mixing bowl and chop 3 Sec./Stufe 5. Then, sauté for 3 Min./120°C/Stufe 1.

180

Brown the guinea fowl

Thermomix® Setting

1 min/212°F/Speed 1 100

Add 500 g of guinea fowl cut into pieces in the mixing bowl and brown for 5 Min./120°C/Stufe 1. Deglaze with 50 ml of white wine for 1 Min./100°C/Stufe 1.

Cooking the guinea fowl

Thermomix® Setting

60 min/212°F/Speed 1 100

Add 2 cloves, 1 teaspoon of fennel seeds, 2 bay leaves, 1 sprig of rosemary, a pinch of salt and pepper and 1 liter of hot meat broth in the mixing bowl. Cook for 60 Min./100°C/Stufe 1.

3600

Preparation of the filling

Thermomix® Setting

10 Sec./Speed 8

Remove the cooked guinea fowl from the mixing bowl and extract only the pulp. Leave a few small pieces of vegetables aside. Combine 300 g of guinea fowl pulp, 50 g of grated Grana cheese, 1 egg yolk and a few small pieces of vegetables set aside in the mixing bowl. Blend for 10 Sec./Stufe 8. Adjust the filling with a pinch of salt and pepper.

Filter the cooking liquid

Filter the cooking liquid through a sieve and set aside.

Preparation of tortellini

Roll out 300 g of fresh egg pasta and, with the help of a round pastry cutter with a diameter of about 5-6 cm, cut out the pasta. Place a little filling in the center of each disc obtained. Wet the edges of the pasta with a little water, in order to facilitate the closure and close forming a tortellino with the help of a little flour.

Cooking the tortellini

Bring the water to a boil in a large pot. As soon as it reaches boiling point, salt the water and put the tortellini to boil. Let the tortellini cook for the necessary time, a couple of minutes.

Sauté the tortellini

In a pan, melt 20 g of butter with a sprig of rosemary. Drain the tortellini and sauté them in the pan with the melted butter and a ladle of cooking water.

Plating

Arrange the reduced cooking liquid on the bottom of a plate, add the tortellini and garnish with a few flakes of Grana cheese and fresh lamb's lettuce leaves. Finally, if you like, sprinkle with a grind of pepper.