RECIPES - Chestnut fettuccine with pheasant sauce, mixed wild mushrooms and redcurrant

by Marcello Muiesan

It has been a while since I wrote my last recipe but here we are, this is definitely one of my best dishes.

When cooking I always strive to make it perfect, both taste and look, sometimes I cook the same dish for weeks till is how I meant it.

With this dish everything came easy, I thought about it, draw it, cook it, plate it, taste it and..... nailed it! Love at the first bite.

There's so much that the woodland gives us in this period of the year that it is difficult to narrow down what we like most.

A large variety of mushrooms (Porcini are my favorite), black and white truffles, all sorts of berries, chestnut, and much more.

Being a private chef gives me the chance and the pleasure to cook with those beautiful ingredients and to create original recipes that I love to share with you.

Here's one of my favorite for a cozy Autumn night in with a nice bottle of red, enjoy it!

Ingredients for serving 4 people:

For the chestnut fettuccine

150gr flour “00” 
150gr chestnut flour
3 eggs
1 pinch of salt

Mix the two flours and salt and put on a clean work surface, if you have the “spianatoia” will be perfect otherwise a clean flat surface will work too.

Make a well and add the eggs in the middle. Gently start mixing stroking from outside to inside till the dough is smooth and rounded, cover with a wet kitchen towel and leave to rest for 30minutes, if too dry you can add a bit of water to make it perfect.

Cut the dough in 4 parts, roll each one into a long flat rectangle about 0.5 mm thick and roll each one it into itself.

From the shortest edge cut 10mm width strips, unroll and let it dry.

For the pheasant sauce

1 pheasant
1 carrot
1 onion
1 celery
2 juniper berries
black peppercorns
extra virgin olive oil
750ml of red wine
500ml of water
2 spoons of tomato paste

Clean the pheasant, cut it in 4 pieces, and place in a large bowl. Add the juniper berries, rosemary, thyme, sage, black peppercorns and carrot, celery, and onions cut in chunky pieces.

Cover with the red wine and let it marinate for 12 hours in the fridge.

Using a fine sieve separate the wine, which you will need later, from the rest of the ingredients, and just keep the pheasant and the vegetables.

In a casserole put the olive oil and the butter, once melted add the finely chopped celery, carrot and onions and let it cook for few minutes at medium heat.

Add the pheasant, let it sear from each side, and then pour in water and the wine from marinating, let it cook at low heat for about two hours.

Once done, with the help of a fine sieve, drain the jus that you will set aside and use your hands to separate the meat from the bones and shred it.

In a frying pan cook the shredded pheasant meat with half of the cooking jus and add the tomato paste, let it go for a few minutes if the sauce dries too much add more jus.

For the sautéed mix wild mushroom

200gr of mixed wild mushroom
nepitella (wild mint)
extra virgin olive oil
1 garlic clove
150ml dry white wine
white pepper

Clean the mushrooms with a damp cloth and roughly cut the thickest ones, if necessary.

In a pan, warm the olive oil, put the garlic on and cook until it is golden brown, add the mushrooms and let it go for a few minutes.

Pour in the white wine and let the alcohol evaporate, add the leaves of nepitella and the redcurrant, season it with salt and pepper, and let it cook for few more minutes.

Keep warm till serving.

For the presentation (one portion)

25gr grated parmesan 
nepitella (wild mint)

Skip the pasta with the pheasant sauce, a knob of butter and the Parmesan. With the help of a pastry cutter, place the pasta in the center of the plate, laying the mixed mushrooms and redcurrants on top. Decorate with fresh nepitella leaves.

Wine pairing:

Arpagone Riserva - Prato al Pozzo  

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