Pasta, Hunter's Style

Ingredients

• teal (arzavole)
• g dry pasta
• celery
• carrot
• parsley stems
• butter
• parmesan
• salt

Instructions

1. Clean the teal and boil them with a bouquet of celery, carrot and parsley stems in enough salted water to later cook the pasta.
2. Bone the cooked birds and chop the meat with the livers and gizzards using a mezzaluna.
3. Cook the pasta in the bird broth, drain, and dress in layers with the chopped meat, butter and plenty of parmesan.