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    Stuffed Guinea-hen Supreme with Baked Radicchio Rosso di Treviso

    "perfect for Sunday meals... and other days too!"
    Preparazione
    22"
    Cottura
    20"
    Difficoltá
    Medio
    Preparation Simmer the radicchio cut into julienne strips in a saucepan with butter. Mix and sift. Combine all of the filling ingredients and let sit. Mix the flour with the salt and egg yolks until it forms a uniform dough. Refrigerate for twenty minutes. Roll out the dough circle cream of radicchio and seal with another dough circle. Brown the chopped vegetables in a saucepan with extra-virgin olive oil. Add the ground guinea-hen. Brown, sprinkle with brandy and white wine, season with unpeeled garlic and aromatic herbs. Continue cooking, adding a little broth at a time, as needed. Boil the tortelli for about three minutes. Drain. Pla flavor. Gently lay a tortello in the center of the plate. Garnish the edges with the guinea-hen meat sauce and a few sprigs of rosemary. Serve.