Guineafowl Tortellini in Chestnut, Porcini and Grana Padano Broth with Grana Padano Rind Popcorn
Medium
6 people
90 min
Lactose free
Ingredients
500 g all-purpose flour
5 eggs
100 g Grana Padano
100 g Grana Padano rinds
400 g guineafowl meat (broiled)
1 L vegetable stock
200 g porcini mushrooms
100 g chestnuts (cooked)
1 shallot
Extra virgin olive oil
Nutmeg
Salt & pepper
Preparation
To prepare the dough for the ravioli, mix 4 eggs with the flour in a stand mixer. When the mixture is smooth and even, shape into a ball and cover with cling film; leave to rest in the fridge for at least one hour.
To prepare the filling, in a mixer combine the guinea fowl meat, 1 egg, the grated Grana Padano, a pinch of nutmeg, and salt and pepper, and blitz until the mixture is smooth and even.
Roll out a thin sheet of pasta and cut out 4-cm squares using a cutter. Put a bit of filling in the middle of every square and close the squares by folding first into triangles, then joining the two extremities at the base around your finger and pressing well around the edges, to shape into tortellini.
Heat a drizzle of olive oil in a saucepan and sauté the finely chopped shallot; add the sliced mushrooms and the crumbled chestnuts and cook for 4-5 minutes, then add the stock.
To make the Grana Padano rind popcorn, scrape off the external part, then dice the rinds and cook in a microwave oven for 2-3 minutes at maximum temperature.
Cook the tortellini in boiling stock for 2-3 minutes. Serve while still hot with the Grana Padano popcorn.
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