Ingrediants for 4 people
For the dough knead flour, water, salt and yolk together until a smooth dough is formed. Take one half of the dough aside and colour with beetroot juice. Let the dough rest for 1 hour wrapped in foil at room temperature.
Cook the nuts briefly in the cream, allow to cool and mix with the pheasant breast chopped into small pieces until a smooth mixture is formed.
Lightly fry the seasoned pheasant leg in a pan, add tomato paste and continue to fry briefly, deglaze with the port wine and top up with the game stock. Cover and simmer for 2.5 hours until the meat is completely soft. Take the leg out, remove the meat from the bone and remove the hard tendons. Reduce the sauce and add the meat again.
Wash the celery and rub it with the salt, wrap it in aluminium foil and put it in the oven at 160 degrees. Remove after 2 hours; peel and cut into 1 cm thick slices.
Roll out the pasta dough thinly with the pasta machine and divide it into squares of about 8 cm side length. Put some of the pheasant-hazelnut farce in the middle of the squares and form them into tortellini. Cook the tortellini in plenty of salted water for 7 minutes and then toss in browned butter.
Place a slice of celery in the middle of the plate and place 4 tortellini on each one, spread the ragout in between and garnish with cress and a few roasted hazelnuts.
Recipe: Hotel Albona Nova – “Die Ente von Zürs” with chef Franz Hintermaier (2 toques Gault Millau 2020)