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    Tortello of Radicchio Variegato di Castelfranco with Guinea-hen Meat Sauce

    "a hearty meal... all by itself!"
    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.