“Seas and Mountains” of the Future by Arnolfo: in this tortello, Valdarno guinea fowl meets scampi for a surprising combination. And there’s plenty of vegetables, too!

TORTELLO, VALDARNO GUINEA FOWL, SCAMPI, AND ASPARAGUS

Recipe for 4 people

Ingredients

For the fresh pasta

270 g of 00 flour
270 g of semolina
420 g of egg yolks

For the guinea fowl stuffing

1 kg guinea fowl thighs
3 carrots
3 onions
5 celery stalks
Orange zest to taste
Bay leaf, thyme, rosemary, sage, salt

For the scampi

3 scampi per serving

For the Beurre Blanc sauce

0.5 liters beef broth
2 leeks
300 ml young white wine
1 branzinou2028 fish bone
150 g butter

For the scallion oil

100 g scallionsu2028
250 g sunflower oilu2028

For the asparagus

A bunch of asparagus

Method

For the fresh pasta

Form a well in the flour, add the egg yolks, and knead until the dough is smooth. Cover and let rest in the refrigerator for at least 1 hour.

For the guinea fowl stuffing

Debone the guinea fowl, reserving the thighs for the stuffing. Once braised, deglaze with white wine.

Separately, sauté 3 carrots, 3 onions, 5 celery stalks, orange zest, bay leaf, thyme, rosemary, sage, and salt, then add them to the thighs. Continue cooking with vegetable broth for 3 hours.

For the scampi

Clean and sear on the shell side.

For the Beurre blanc sauce

Sauté the leeks in a little extra virgin olive oil; separately, brown the sea bass bones in a skillet; when they are well browned, add them to the sautéed leeks, then add the hot meat broth and white wine that has just been brought to a boil.

Let it cook for 2 hours, then strain through cheesecloth. Season with salt.

Take 500 ml of this broth and, once it has come to a boil, blend it with the butter using an immersion blender. Serve at a temperature of about 85°C.