Fresh pasta ‘Tortelli’ stuffed with duck, Beef stew sauce by chef Giuseppe Bonadonna
Month’s recipe by Chef Giuseppe Bonadonna is available everyday at the Osteria della Pagliazza in piazza Santa Elisabetta in Florence (open for lunch and dinner) and as room service at the Hotel Brunelleschi. We invite you to enjoy the flavor of the Tortelli with duck accompanied by intense and fruity aroma notes of the wine Barbera by Prunotto Producer suggested by maitre Alessandro Recupero. The chef shares his secrets during the monthly appointment under the heading “Recipe of the Month” of our magazine.
Ingredients for 4 people
For the stuffing:
1 whole duck
1 leek
1 celery
Salt and pepper
2 spoons of Mascarpone cheese
For the pasta:
500 Gr / 1,10 Lb of flour “00” uorl
8 egg yolks
3 eggs
2 spoons of extra virgin oil of olive
For the beef stew:
300 Gr/ 0,67 Lb of beef
2 celeries
2 carrots
1 white onion
Peppercorns
Red wine (Chianti Classico)
Procedure:
First knead the pasta: put all the ingredients in a mixer and mix until you get a smooth, soft dough, close it with plastic wrap and let rest in the fridge.
Stuffing: put in a pot the vegetables, cut as julienne, let them brown. Add the previously roasted duck and cook for about 2 hours. When the duck is cooked, remove the bones, chop it and put with the vegetables and the 2 spoons of Mascarpone in a cutter, to obtain a smooth face.
Beef stew: put all the vegetables in a pot together with the beef and brown them, shade with red wine, cook slowly for at least 2 hours until the meat is completely faked.
Roll the pasta, cut it into squares, put in the center of each square a little amount of stuffing, close each forming a “Tortello”. Cook the tortelli in a boiling and salted water, drain them and put into a pot with butter and thyme emulsion.
Place the tortelli in a serving dish in a circular flow and add the beef stew.
Buon Appetito!
Price recipe: 22,00 euro per person
