John Myers
Contents
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Ingredients
For the roulades
- 500 g Released fawn leg
- 80 g Dried porcini mushrooms
- 80 g Guanciale
- 2 small Onions
- 90 g Ricotta
- 4 Toes Garlic
- 30 g Green pistachio nuts
- 20 leaves Basil
- Mustard
- Porcini mushroom fleur de sel, black pepper
For the sauce
- 3 Pc. Carrots
- 1 pole Leek
- 80 g Fresh celery
- 2 Pc. Tomatoes
- 3 kl. Fresh onions
- 3 Toes Fresh garlic
- 3 tbsp Olive oil
- 2 tbsp Tomato paste
- 250 ml Dry red wine
- 75 ml Madeira
- Bay leaves, cloves, allspice grains, juniper berries as desired, salt, pepper
For the tagliatelle
- 70 g Semola di Grano Duro (durum wheat flour)
- 110 g Farina di grano duro (Italian flour)
- 2 medium-sized Eggs room temperature
- 1 tbsp Olive oil
To serve
- Grated Pecorino
Instructions
- Cut 3 roulades out of the upper and lower shells and the nuts of the leg of fawn. Soak the dried porcini mushrooms in warm water. Plate the meat, season with salt and pepper, brush with the mustard and top with the basil.
- Leave out the guanciale and briefly fry the chopped onions and garlic in it. Add the ricotta and let it melt. Drain the porcini mushrooms, save the water, cut into small pieces and add to the pan. Crush the pistachio kernels in a mortar and also mix with the mixture in the pan. Let it get cold and put on the roulades. Save the rest of the filling. Then roll up the meat, maybe a little nicer than me, and fry it in olive oil. Remove the roulades.
- In the same pan, fry the chopped vegetables, carrots, leeks, celery, onions and garlic in oil. Add tomato paste, dry roast and deglaze little by little with the soaking water of the porcini mushrooms and the Madeira. Add tomatoes and red wine. Season with salt and pepper.
- Put the vegetables in the 3.5 l CrockPot, place the roulades on top and add the spices in a bag. Cook on LOW for 6 hours.
- Make a dough from the ingredients for the pasta and let it rest for 30 minutes at room temperature. Then use a pasta machine to make the tagliatelle and cook in salted water until al dente.
- Keep the finished roulades warm and add the rest of the porcini mushroom filling to the sauce. add some pasta water and toss the pasta in it. Serve roulades on tagliatelle with basil and pecorino.
Nutrition
Serving: 100gCalories: 226kcalCarbohydrates: 2.5gProtein: 6.4gFat: 21.4g
