Beyond the classic roasted guinea fowl: a first course that enhances Panettone in broth, cream and toasted!
Forget about the classic roasted guinea fowl: Martino Scarpa, chef of the Ai Do Campanili Restaurant in Cavallino Treporti, Venice, offers a gastronomic experience that combines an unusual harmony beetwen tradition and innovation.
His stuffed tortelli, delicate and rich in flavor, are immersed in a Panettone broth with a enveloping taste. The Panettone cream, soft and velvety, enhances the flavor of the filling, while the toasted Panettone cubes add a sweet and crunchy note.
A dish that surprises for its originality and refined taste thanks to the Classic Panettone in ready-to-use slices!
The recipe
- Ingredients
- 4 servings
- For 250g of fresh pasta dough: 150g all-purpose flour ,100g semolina flour, 2 whole eggs, 80g egg yolks, water as needed
- For the broth: 1 slice of Classic Panettone Loison, 1 carrot, 1 white onion, 1 celery stalk, Soy sauce
- For the filling: 100g roasted guinea fowl blended with its jus
- 1 slice of Classic Panettone Loison
- 120g blanched celery, cut into diamonds
- Salt, pepper, oil as needed 40g butter
Directions
Method
For the Panettone broth
Cut the ingredients, sauté them well, add cold water, adjust the seasoning, add the slice of Classic Panettone, and simmer slowly for 3-4 hours. Strain the broth and separate it from the solid part (vegetables and Panettone), which will be blended to obtain the accompanying cream. To the broth add a drop of soy sauce to enhance the flavor.
For the pasta dough
Mix the ingredients in a stand mixer until you get a smooth ball. Let it rest as needed, then roll out and cut the dough, fill it with the guinea fowl filling, and close the tortelli.
Trim the crust from the other slice of Panettone, cut it into cubes, and dry it in a dehydrator for about 20 hours at 70°C or in the oven at 70-80°C for 4-5 hours (depending on the oven).
Take the greenest part of the celery, cut it into diamonds, and blanch it in water. Separately, melt a knob of butter in a pan, sauté the celery. Cook the tortelli in the celery cooking water; once cooked, transfer them to the pan with the celery and cook until the mixture dries slightly.
Plating
Pour the Panettone cream on a plate, place the tortelli, celery, and some Panettone croutons on top.
The dish should be completed at the table by pouring the hot Panettone broth around the tortelli.
Chef's tip
Don't throw away the crusts and scraps of Panettone. Dry them and grind them into powder: you'll get a versatile and tasty ingredient to decorate and add a crunchy touch to both sweet and savory dishes.
