Tortiglioni pescarese

  • 1


  • 300 g0SXE023
  • 50 g lean veal off the bone, minced
  • 1 black truffle
  • 1 single cream
  • 100 g grated Gruyère cheese
  • 60 g Butter
  • 150 g breast turkey
  • 1 onion
  • 150 g chicken liver
  • 100 g cooked ham
  • salt and pepper
Tortiglioni n° 23


Melt 15 g of butter in a saucepan with the chopped onion and the minced veal and brown over a low heat; season with salt and a grind of pepper.Add half a glass of warm water, cover with a lid and simmer for about 20 minutes, until the sauce is reduced.ook the pasta in a large saucepan with boiling water, which does not have to be too salted, drain it after 10 minutes.Next, chop the turkey breast, the chicken liver, the ham and the truffle; put this mixture into a bowl and fold in 2 tbsp of single cream and a pinch of salt and pepper.Grease a pyrex with a knob of butter, use a pastry bag or a spoon to stuff the pasta and arrange it in the pyrex dish as you stuff it; once the first layer is arranged, spread a bit of the meat sauce and flakes of butter; sprinkle a bit of grated gruyère and make a second layer of stuffed pasta.Pour some single cream and a sprinkle of the leftover gruyère over it; melt the remaining butter and spread it on this second layer too.Put the pyrex in a preheated oven at 200 °C for a quarter of an hour and serve it au gratin.