CookEat Recipe
Pasta with Teal and Prosciutto Sauce
Pasta in a rich sauce of braised, chopped teal, prosciutto and a little tomato, thickened with butter and flour.
Method
Steps
Step 1
Gather the ingredients: 1 small food-grade teal, professionally cleaned with head, feet, tail oil gland and intestines removed; 350 g macaroni or similar sturdy pasta; Quarter of a medium onion, or half a small onion; 1 generous celery piece; Half a carrot; 40 g prosciutto containing both lean and fat; 20 g butter for browning, plus 20 g for thickening; About 500 ml ready-to-use broth; 50 ml plain tomato passata, or 1 teaspoon tomato paste diluted in a little broth; 1 teaspoon plain flour; 50 g grated Parmesan; Salt, black pepper and a pinch of nutmeg.
Step 2
Use a properly identified bird supplied and cleaned for food by a reputable lawful seller; keep refrigerated until cooking and do not rinse it at the sink. Finely chop the onion, celery, carrot and prosciutto.
Step 3
Put the bird in a pan with this chopped mixture and the first 20 g butter. Season with salt and pepper and cook, turning, until browned. Add the broth gradually and the passata or diluted paste.
Step 4
Braise gently until the whole bird reaches 82°C in its thickest breast and thigh, away from bone, and is tender, about 45–75 minutes depending on size. Add more hot broth or water if needed to preserve a moist sauce.
Step 5
Lift out the bird, remove every bone and chop its meat. Return it to the sauce. Mix the remaining 20 g softened butter with the flour, stir into the simmering sauce and cook for about 5 minutes until lightly thickened, adding the nutmeg.
Step 6
Cook the pasta in boiling salted water until just tender, drain and dress with the teal sauce and Parmesan. The sauce should remain moist enough to coat the pasta.
Step 7
For the source mushroom option, soak about 5 g dried edible mushrooms in hot drinking water, rinse away grit and add to the bird during braising; chop them with the cooked meat. For a richer sauce, add 50 g beef fillet to the braise and chop with the cooked bird, cooking it thoroughly in the mixed sauce. Both are optional.
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