Game tortello in its own sauce, with raspberries and borage: a first course that plays on original pairings, balancing tartness with the intensity of wild flavors. A recipe by Chef Lorenzo Barsotti.

For the filling:

1 kg of roe deer shoulder
10 g of red onion
10 g of carrot
10 g of celery
10 g of garlic
25 g of extra virgin olive oil
100 g of full-bodied red wine
350 g of vegetable broth
Bunch of herbs (rosemary, sage, thyme, marjoram)
Stale bread (crumb only)
50 g duck foie gras
100 g mallegato

Instructions:

Chop the vegetables and sauté them in oil until well browned; add the roe deer, previously cut into cubes, brown well, and deglaze with the red wine.

Let the wine reduce, and in the meantime, mince the “mallegato” and the foie gras. Once the wine has reduced, add the vegetable broth and cook the roe deer until done.

Stir in the previously chopped mixture. Set aside 100 g of roe deer meat in small pieces and dice them into brunoise; blend the rest of the mixture in a food processor with the stale bread (be careful not to add too much liquid), then season with salt and pepper to taste.

For the dough:

1 kg of type 0 flour
40 egg yolks
Salt to taste

Instructions:

Mix the flour with salt, add the egg yolks, and knead. Let the dough rest for 3 hours before using it.

For the raspberry sauce:

300 g fresh raspberries
5 sage leaves
10 g white wine vinegar
40 g apple cider vinegar
200 g dry white wine
50 g dry vermouth
Half a stalk of lemongrass

Instructions:

Place all the ingredients in a small saucepan, cook, and reduce by half; blend and set with agar-agar (0.9 g per 100 g of mixture). Once the mixture has cooled, blend it in a Thermomix and strain through a fine-mesh sieve.

Plating Instructions:

Roll out the dough thinly. Using an 8.5 cm diameter ring, cut out 8 discs, place the filling on each, and seal them into tortello shapes. Cook them in plenty of salted water and toss them with 100 g of game brown stock. Stir in butter.

Arrange the tortelli on a plate, spoon the sauce over them, and top each tortello with raspberry sauce and a borage flower.