2,2 l /
300 g /
Breast of Guinea Fowl
200 g /
Fresh Pasta made with Egg Yolks
50 g /
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OILFind out more
60 g /
50 ml /
30 g /
5 g /
1 g /
1 g /
Cut the guinea fowl breast into small pieces. Season with salt and brown in a saucepan with 10 g Zucchi 100% Italian Sustainable evo oil and the finely sliced shallot. Quench with the cognac, and once the alcohol has evaporated off, add the meat stock and the thyme. Simmer.
Once ready, remove the herbs and pour into a mincer. Add the mascarpone cheese and the rest of the Zucchi 100% Italian Sustainable evo oil. Mince, add salt and pepper to taste and transfer to an icing bag.
Roll out very thin strips of fresh pasta 5 cm wide, add dots of stuffing 1.5 cm apart, fold and cut with a pastry crimper into the traditional agnolotti shape.
Boil the stock in a saucepan.
Cook the agnolotti and serve in the hot broth with a dribble of Zucchi 100% Italian Sustainable evo oil.
La Scuola de La Cucina Italiana
The first culinary school came from the Magazine, in Milan.