Ravioli di anatra, tortelli di cipolla rossa candita, salsa di fegatini al Porto – recipe of the week

Recipe by Davide Palluda
from Primi piatti alle stelle
Photography – Janez Pukšič

 

 

 

 

Ingredienti for 4 portions

Ravioli and tortelli:
200 g fresh egg pasta
½ a small duck (circa 300 g of flesh)
2 tablespoons  diced onion, celery and carrots
1 sprig  rosemary
1 bay leaf
100 g dry bread cut into small cubes
1 egg
2 tablespoons grated Parmigiano reggiano cheese
100 g red Tropea onions
30 g sugar
60 g butter
1 glass of red wine
½ glass of broth
extra virgin olive oil
salt, freshly ground pepper

Liver and Port sauce and garnish:
200 g duck liver
1 shallot
1 glass of Port
4 tablespoons fresh cream
2 tablespoons grated Parmigiano reggiano cheese
60 g duck foie gras
extra virgin olive oil
50 g butter
salt, freshly ground pepper

 

Prepare the ravioli filling:  Cut the duck into pieces a brown it in a heavy duty sauté pan with 2 tablespoons of oil and 30 g of butter.  Add the diced vegetables, and herbs and season with salt and pepper. Cover and cook over medium heat for approximately 30 minutes, adding a little broth if necessary.  Once cooked, allow the duck to cool, remove the skin and debone it. Separate the cooked vegetables from the cooking juices and knife chop them along with the duck meat. Transfer to a bowl and incorporate the egg and the grated Parmigiano. Salt and pepper to taste.  Finally, add the dried bread and mix thoroughly.

Prepare the tortelli filling: Peel the onions and thinly slice them.  Sweat them in the remaining butter over low heat for approximately 20 minutes; add the sugar and allow it do caramelize. Deglaze with the red wine, allowing it to evaporate completely then remove from heat.

Roll out the fresh pasta creating four thin sheets. Cover those not in use with a damp towel so that they don’t dry out. On the first sheet of pasta deposit small spoonfuls of the duck filling at regular intervals. Cover with a second sheet of pasta, pressing carefully around the filling with your fingers to seal. Using a rotary cutter with a fluted edge, cut out the ravioli giving them a square shape.
On the third sheet of pasta deposit small spoonfuls of the onion filling at regular intervals. Cover with the remaining sheet of pasta, pressing carefully around the filling with your fingers to seal. Using a round pasta cutter with a fluted edge, cut out the tortelli.

Prepare the sauce: Rinse the duck livers under cold running water and pat dry with paper towels. Heat 2 tablespoons of olive oil in a sauté pan and quickly sear the livers for 1 minute. Drain them and pass them through a sieve. In the same sauté pan, sweat the sliced scallion and deglaze with the Port allowing it to evaporate completely. Add the cream and bring to a boil. Incorporate the duck liver and blend with an immersion blender. Salt and pepper to taste.

Cook the two types of filled pasta together in abundant boiling salted water. Drain and toss with the melted butter the grated Parmigiano cheese. Plate the ravioli and tortelli, nap with the prepared sauce and top with a few curls of foie gras.