Pheasant cappelletti in chamomile orange-rosemary broth

/Pheasant cappelletti in chamomile orange-rosemary broth
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Pheasant cappelletti in chamomile orange-rosemary broth

  • CourseMain Course
  • Preparation60'
  • Difficultymedium
  • Calories500 - 600
  • ActivityRun F 67’ M 49’
  • Persons4


For the home-made pasta

320gr  flour “00”

N 6 egg yolks

N 1 egg

Salt to taste


For the stuffing

200gr pheasant meat

20gr carrot

20gr celery

20gr onion

N 1 clove of garlic

N 1 branchlet of rosemary

Sage, marjoram, thyme to taste

N 1 little cup of cognac

30gr Parmesan cheese

N 1 egg yolk

Extra virgin olive oil


For the broth


Orange zest

N 1 branchlet of rosemary

Rosemary flowers to garnish


  • Mix flour with eggs and a pinch of salt. Knead it and cover the dough with cling film. Let it rest for 10 minutes.
  • Roll out the dough and cut it into squares of about 4 cm using a pastry wheel cutter.
  • Heat the extra-virgin olive oil in a frying pan, stir-fry the brunoise-cut vegetables with the unpeeled crushed garlic. Add the meat cut into cubes and aromatic herbs.
  • Cook the meat, pour cognac, let the alcohol evaporate. Season with salt and pepper.
  • Pass the meat twice through the meat grinder, add Parmesan cheese, the egg yolk and combine. Place the filling on each square of dough and close, giving the classic hat-shape (cappelletto).
  • Make an infusion of chamomile, orange zest and rosemary. Filter, bring to a boil and season with salt.
  • Cook the cappelletti in plenty of salted water, drain and arrange on a serving dish. Serve with grated orange zest (use a microplane), rosemary flowers and chamomile infusion.



Wine CouplingVerdicchio dei castelli di Jesi Classico "Le Oche"- Fattoria San Lorenzo