This is a scaled down version of Elizabeth David’s recipe; scaled down because hers requires 7 kinds of meat, including calf’s brain which I actually had but wife banned me from putting it in diner. Modification number 2 was because I had a glut of ceps, you can replace them with portabella mushrooms or leave them out entirely.
In any case; the addition of ceps adds to the richness of what is already a very rich Bolognese dish, I served mine as a starter but you can easily make it a main course for 2 – 4 people.
For the filling
1 chicken breast 200g pork belly 75g parma ham Half glass white wine 1 large cep, cleaned and roughly chopped 75g grated parmesan 2 eggs Salt, pepper, nutmeg
For the pasta
400g fine semolina flour 4 eggs Salt
Roughly chop the chicken and pork and fry in a little oil until well browned. Add the mushrooms and . . . →Tortellini Bolognese
The quail I bought for this dish is currently sitting in the fridge at work quietly decomposing, so unfortunately I have had to substitute it with chicken. Still a delicious dinner, and I think this recipe is particularly interesting since the Mezzalune are fried rather than boiled.
250g Italian ’00′flour 4 egg yolks Salt 2 tbs good olive oil A little water Filling
2 chicken breasts cut into chunks (or indeed the meat of 3 quail) 80g cured Italian pork products (I used Capicola) 150g ricotta The zest of one lemon A handful of chopped flat leaf parsley 50g grated parmesan
Note; I used 4 egg yolks for the pasta, this is a little decadent unless you have loads left over from making macarons, which I did. You can also use 2 whole eggs and a little water to help bind it together.
To make the pasta dough; combine the flour, eggs, oil . . . →“Quail” Mezzalune
I came across this in one of Elizabeth David’s best books; she describes it as “a first course or luncheon dish of great charm”. Well, I couldn’t resist making it. I’ve adapted the recipe to Metric but you can find the original here thanks to Google books.
60g flour 60g butter 250ml milk 40g grated Parmesan 40g grated Gruyere 3 egg yolks Salt, ground white pepper, nutmeg. (Ms. David says the mixture should be “rather highly seasoned” and I can understand what she means. I would only use fresh ground white pepper since it is most delicious partnered with melted cheese).
Make a basic roux with the butter and flour, then slowly add the milk to make a good sauce. Next beat in the cheese and keep beating until it has formed a good thick paste. Set aside to cool for a few moments, meanwhile oil a small oven proof dish, . . . →Les Petites Fondues a la Bourguignonne