Goose egg rosemary tortelli filled with lake carp on a caciotta cheese fondue with deer ragout and black truffle

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 6 portions
  1. Venison Ragú
  2. norcia black truffle

for the tortelli

  1. 2 whole goose eggs
  2. 250g plain flour
  3. 150g strong flour
  4. a few finely chopped rosemary needles
  5. 1 carp weighing about 400g
  6. 80g cow’s milk ricotta
  7. q.s. salt, pepper and oil

for the fondue

  1. 300ml cream
  2. 300g caciotta cheese
  3. q.s. salt and pepper

for the tortelli

  • Mix the rosemary with the flour, tip it onto the worktop, make a well in the top and crack the eggs into it. Gradual work the eggs and flour together to give a smooth dough. Leave to rest for 20 minutes. Bone the carp and steam. Put into a bowl and add the ricotta (to make it soft and creamy, with salt, pepper and oil to taste. Mix roughly with a fork. Roll the pasta out as thinly as possible (goose eggs make a more elastic dough than hen’s eggs). Cut out 6/8 centimetre square, put a mound of the filling on top and close to make tortelloni.

for the fondue

  • Bring the cream to a boil over a low heat, add the Caciotta cut into cubes, season with salt and pepper and stir with a whisk to give a smooth cream.

for the ragout

  • Demetra venison ragout is already very tasty and with a good consistency so it only needs to be simmered until quite thick.

to serve

  • Spoon the fondue into the centre of the plate and top with 3 cooked tortelloni, leaving a space in the middle for two spoonfuls of ragout. Grate black Norcia truffle on the tortelloni, if liked.

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