Pigeon Tortellini
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- young pigeon
- g grated Parmesan
- g prosciutto, fat and lean
- nutmeg
- egg pasta dough
Instructions
- Gut a young ~500 g pigeon (discard liver and gizzard) and boil it in salted water about 30 minutes, keeping it barely cooked; then bone it.
- Chop the meat and prosciutto very fine, add Parmesan and nutmeg, and work to a homogeneous filling.
- Close with the No. 8 disc (about 260 from three eggs of pasta). Serve in broth, or dry with cheese and butter or with gravy and giblets.