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Tortellini with capon chicken

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Origin of dish:  Italy
Type of cooking:  Oven
 
Preparation time: 60 minutes
Cooking time: 120 minutes
 
Ingredients (serves 4):


Method:

Boil up capon in salt water with stick of celery, carrot, onion and a few peppercorns, for about an hour and a half.

Meanwhile, wipe mushrooms (never wash, as they will absorb too much water) and slice.
Saute over a high heat in 3 tablespoons olive oil and a chopped clove of garlic, for 4 or 5 minutes.
Season, add chopped parsley and leave mushrooms to cool down.

Make pasta:
Flour your chopping board and put eggs in middle, with a pinch of salt.
Work together carefully.
Roll into a ball and leave to rest for half an hour.

Once capon is cooked, carve meat.
Chop 250g breast meat and mix with mushrooms, then add 2 heaped tablespoons parmesan and season.
Roll out pasta and cut into 3 cm squares.
Put half a teaspoon of stuffing in the middle of each square, fold in half into a triangle, pressing edges firmly. Mold into a ring shape around your index finger, squeezing edges to seal.
Repeat, until you have used up all ingredients.

Just before serving, strain capon stock and boil tortellini for a few minutes.
Serve in sauce, with grated permesan.
Advice: Use minced beef, or your favourite meat to make tortellini, if you don't like capon.

Recommended Wine: Langhe Arneis, Pagadebit di Romagna sec, Galatina blanc

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