John Myers
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Steak d’Autruche Aux Tagliatelles Et Airelles
The perfect steak d’autruche aux tagliatelles et airelles recipe with a picture and simple step-by-step instructions.
Pasta
- 200 g Durum wheat semolina
- 200 g Flour
- 1 piece Egg
- 15 piece Egg yolk
- 1 pinch Salt
- 1 shot Olive oil
Cranberry sauce
- 3 piece Shallots
- 100 g Sugar brown
- 250 g Cranberries / Cranberries
- 250 ml Red wine
- 30 g Cold butter
- 1 pinch Salt
- 1 pinch Pepper
Ostrich fillet
- 900 g Ostrich fillet
- 3 tbsp Oil
- 200 g Sugar snap
- 1 pinch Salt
pasta dough
- For the pasta dough, put the durum wheat semolina, flour, salt and olive oil in a bowl. Then add a whole egg and, while kneading, gradually add about 15 egg yolks. In order to get the fresh pasta firm to the bite while cooking, the dough should be kneaded as dry as possible by hand, i.e. add as little moisture as possible over the eggs (possibly add flour / durum wheat semolina at the end). Wrap the finished pasta dough in cling film and let it rest in the refrigerator for at least an hour. Roll out the pasta with the pasta machine and shortly before serving, cook it in boiling salted water (approx. 1-2 minutes).
Cranberry sauce
- For the cranberry sauce, peel the shallots, cut them into small pieces and slowly simmer with the brown sugar and cranberries for at least 30 minutes, stirring several times. Then deglaze with red wine and slowly simmer again. Before serving, season the sauce with salt and pepper and thicken with cold butter.
Ostrich fillets
- Sear the ostrich fillets like beef fillets on all sides and finish cooking in the oven at approx. 70 ° C. Briefly blanch the snow peas in salted water and serve everything together.
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