TORTELLI DI FEGATO D'ANATRA
Pasta parcels filled with truffled duck liver mousse - huckleberries - Langhe hazelnuts- aged Balsamic Vinegar of Modena PGI

Ingredients:

• Wheat flour 200 gr

• Eggs 2

• Extra-virgin olive oil 1 tablespoon

• Duck breast 200 gr

• Low-fat ricotta 50 gr

• Onion 1

• Celery, carrot, thyme

• Parmesan cheese 50 gr

• Salt, pepper

• Balsamic Vinegar of Modena PGI

• Huckleberries

• Langhe hazelnuts

Procedure:

1. For the pasta: Make the dough for the pasta, let it rest for about 30 minutes. Then roll

   out the dough and cut out squares of the desired size to create the ravioli.

2. For the filling: Cut the duck into pieces. In a saucepan, brown it with butter, diced

   vegetables and thyme; drizzle with red wine, deglaze and cook for 10 minutes, adding stock. Turn off, let cool and puree. Add the ricotta and Grana cheese, season with salt and pepper, and process with a spoon until smooth. Prepare a traditional puff pastry, roll it out and cut out disks 10 cm in diameter. Fill half of the discs with the filling and close the ravioli with the other half.

3. Cook the ravioli in boiling water for 10 minutes, drain and season with butter and parmesan cheese.

4. Add huckleberries and Langhe hazelnuts, stir. As a finishing touch, pour a few drops of Balsamic Vinegar and serve.