http://geishagourmet.com/2012/08/02/cappelletti-del-conte-loredan/

Cappelletti del Conte Loredan

by Thursday, August 2, 2012

Waiting for the CocoFungo Festival, Here's a recipe of one of the parties to the kermis, the Restaurant da Celeste of Venegazzù

INGREDIENTS:

– FRESH PIGEONS NO. 2

– ROSEMARY SPRIGS N° 2

– SALVIA Q.B.

– GARLIC CLOVES N° 2

– PANCETTA GR. 50

– CIPOLLA MEZZA

– FARINA N° 1 SPOON

– VINO BIANCO N° 1 GLASS

– PORTO N° BICCHIERINO

– STICK OF CELERY NO. 1

– MUSHROOMS BUMS GR. 200

-MUSHROOMS G. 200

– PREZZEMOLO Q.B.

– UOVA N° 6

– NOCE MOSCATA Q.B.

– PARMIGIANO Q.B.

– FARINA GR. 300 FOR THE DOUGH

 

PROCEEDINGS:

The pigeons are cleaned and discussed keeping aside the livers, then they are boned by removing the skin, the meat is cut into small pieces while with the bones and the skin is preparing a cooking that will be merged to the sauce. This gets you sear right bones on a saucepan with Rosemary, Sage, a little oil, garlic, a little’ Bacon, .5 onion. Sauté well. Add two tablespoons of flour, salt and pepper, put in the oven for ten minutes so that you continue to Brown the flour and tosti. Remove from the oven, Deglaze with white wine and let evaporate. Add about a quart of water. Let boil for twenty minutes and then filter all. The flesh of birds with the livers as well these sliced, He lightly bakes, will Brown nicely in a skillet and add the port doing evaporate. In a pan will Brown lightly with butter and chopped onion oil with Rosemary, Sage, garlic and celery. Just gold joins the meat. Mix a dash of white wine, Add the cooking of bones and let boil lightly. After twenty minutes of cooking combine the first washed bums, cut into thin slices and lightly sautéed with butter, a little oil, salt and pepper, Cook again for fifteen minutes, place of flavor and the sauce is ready.

 

 

 

 

Prepare the filling of cappelletti with Boletus mushrooms sliced thinly and cooked in a pan with chopped garlic, the parsley and oil; After ten minutes add the boiled potatoes and pass them to the vegetable mill, Add two eggs, nutmeg, parmigiano reggiano, salt and pepper to taste.. The stuffing is ready, then we proceed to prepare the dough by incorporating the flour, eggs and salt, mix well. You pull a thin sheet, there arises over the filling with a teaspoon every 3 cm. Cover with another sheet of dough and cut with a special hat shaped stencil del doge. Close around so that the dough remains merged. You will cook more in salt water, will be removed and served with the sauce on top and a little Parmesan cheese.

 

 

CURIOSITY’ AND HISTORY OF THE RECIPE:

The origins of the recipe are family cookbook Loredan, which the donated at our restaurant, We have a little’ processed. The Earl who had passion to hunt with the Falcon, preparing the stuffing also with the game. We wanted to give the shape of the Doge's hat because the Loredan were Doges of Venice.

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