Ingredients
2 legs from 1 bird and bust (your choice, I used Guinea fowl. The breast will be used for another recipe)
1 stalk Celery
1 Carrot
1 white Onion
1/4 c olive oil
1 clove of Garlic
Thyme
1 c white white
10.5 oz flour
3 egg
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Wash and cut the celery, onion and carrot into small pieces. Place the clove of garlic in a pan with the olive oil and thyme for one minute then add the celery, onion and carrot pieces to cook. Chop the legs and bust of the bird into half. Flour them and place them into the pan with the vegetables. Stir the meat until it turns a golden brown color. Then turn down the fire and pour in 1 cup of wine (or enough to cover all the ingredients) and let it cook until the wine reduces. Strain the meat and let it cool. Store the sauce and chicken breast for another recipe. Clean the porcini mushrooms carefully with damp paper towel. Cook the stem of the mushroom separately from the head. The stem will be used for the filling and the head for the sauce. Slice the stem and cook in a frying pan with olive oil, garlic and pinch of salt then let it cool. Cook the sliced head with olive oil, garlic and pinch of salt for 5 minutes until it becomes soft then leave in the pan for later step with no fire. Mash the cooked porcini stem with an egg yolk, ricotta, parmesan and the cooled for the ravioli filling. Add more parmesan to reach the right consistency, if needed. Place in the fridge to cool. When the meat has cooled, remove the meat from the bones and place it in the food processor with parmesan, egg yolk , ricotta and cooked porcini stems. Add a pinch of salt and blend. Put the cooked ravioli in the skillet with cooked porcini. Add the butter, a ladel full of the pasta water and 1/3 c. parmesan. Hover the pan over the heat moving the pasta continuously until the sauce becomes thick. Remove the ravioli from the heat then sprinkle with parmesan and serve.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
King of mushrooms dried — risotto, ragu, cream sauces, broth
Ground dried porcini — instant umami boost to sauces, risotto, rubs
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
King of mushrooms dried — risotto, ragu, cream sauces, broth
Ground dried porcini — instant umami boost to sauces, risotto, rubs
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting