Dove Tortellini

Dove Tortellini

Hunter. Angler. Gardener. Cook.
Hunter. Angler. Gardener. Cook.

What you need:

For the dough

  • 10 ounces of all-purpose flour, about 2 cups
  • 2 eggs
  • 1 ounce of water, about 3 tablespoons

For the filling

  • 6 doves
  • salt
  • 3 tablespoons duck fat, butter or olive oil
  • 4 large garlic cloves, unpeeled
  •  1/4 cup sweet white wine or sherry
  • pinch of celery seed
  • 1 teaspoon minced fresh rosemary
  • black pepper to taste

For the sauce

  • 5 tablespoons unsalted butter
  • 1 tablespoon fresh rosemary
  • 8 juniper berries, mashed
  • Grated pecorino or parmesan cheese, for garnish

What to do:

  1. To make the dough, make a well in the flour and drop the eggs and water in. Scramble the eggs in the center with a fork and then incorporate the flour until you get a shaggy mass. Knead this well for 6 to 8 minutes, then wrap the dough in plastic wrap and set aside for an hour.
  2. To make the filling, salt the doves well while you heat up the duck fat in an ovenproof pan. Pat the birds dry and brown them well on all sides. When you start this process, preheat the oven to 350°F. Once the doves are browned, add the garlic cloves to the pan and pop it into the oven and roast for 30 minutes.
  3. Remove the doves and garlic to cool. Set the pan on the stove and deglaze with the sweet wine. Scrape down the pan to incorporate everything. Let this boil for a few minutes, then turn off the heat. Pick off all the meat from the doves.
  4. Chop the meat and garlic roughly and add it to a food processor. Add the celery seed, rosemary and black pepper, as well as some of the liquid and fat from the roasting pan and mix everything into a fairly smooth paste. Taste and add salt if you need to.
  5. Roll out the dough in a pasta maker or with a rolling pin. Use something round to cut out circles for tortellini. Put a heaping teaspoon of filling in the center of the circle and fold it into a half-moon, and wet the edges with a little water to seal. This recipe makes about 40 to 45 tortelli, or twice that many tortellini if you make them small. Set each one on a baking sheet that you’ve dusted with semolina flour or fine cornmeal.
  6. To finish, melt the butter in a wide pan and add the juniper and rosemary. Keep this over low heat while you boil some water. Boil the tortellini until they float, and then for 1 minute more. Move to the butter, toss to coat and put them on the plate. Grate some cheese over them and serve.