John Myers
Contents
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Ingredients
White bean cream
- 500 g Dried white bean cannellini
- 50 cl Cold pressed olive oil
- 1 Chopped garlic
- 50 g Fresh celery
Capeletti batter
- 500 g Flour
- 4 Eggs
- 2 cl Oil
- 2 cl Milk
Pigeon ragout
- 2 Pigeons fresh
- 1 Onion
- 1 Carrot
- 30 g Fresh celery
- 30 g Parmesan
- 30 g Breadcrumbs
- 2 Black truffle
Instructions
White bean cream
- Leave the dried white beans in water for 12 hours. Steam the garlic in oil, add celery, white beans with water. Add salt and pepper to taste and cook for + -2 hours. Then mix.
Cappelletti dough
- Work the flour and other ingredients into a smooth dough. Preferably with a dough hook.
Pigeon ragout
- Free the 2 pigeons from the bones. Save bones to make a fond. Put the meat of the pigeons through the meat grinder. Chop the onions, celery and carrots into small pieces. Fry the meat with the onion, celery and carrots in the pan. Put the maase in the blender, add the Parmesan, pepper, salt and breadcrumbs and mix well.
Taubencappelleti
- Form cappelletis with the pigeon ragout and cappelletti dough. Boil the cappellettis in salted water.
Pigeon stock
- Let the pigeon bones brown in the oven, remove and bring to the boil with the soup vegetables to make a stock. Then strain the stock and reduce to 1/3.
Finition
- Put the bean cream in the center of the plate. Decorate the cappelletti on the plate if you like. Add the stock too. Spread the Parmesan and grated black truffle on the plate. Have fun cooking
Nutrition
Serving: 100gCalories: 556kcalCarbohydrates: 32.8gProtein: 5.4gFat: 45.4g
