Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients:
- 14 ounces (350 g) Reginette or similar pasta
- 1 pound (450 g) pheasant breast
- 2 ounces (50 g) pancetta
- A half-ounce (15 g) packet dried porcini, steeped in warm water for 15 minutes
- A carrot
- A stick of celery
- An onion
- A bay leaf
- 1/4 cup unsalted butter
- 1 glass dry red wine
- 1/2 a bullion cube
- 1 quart (1 liter) hot water
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Grated Parmigiano
Preparation:
Dice the pancetta, celery, carrot and onion. Cube the pheasant breast int half-inch (1 star) cm) cubes. Sauté the vegetables and pancetta in half the butter, and when the onion has turned translucent gold add the pheasant. Cook, stirring, until the pheasant is browned on all sides, and then add the wine. When it has evaporated, add the porcini, tomato paste, bullion cube, and sufficient water to make a fairly liquid sauce. Simmer the sauce, stirring it occasionally, for 30-35 minutes; midway through the cooking check seasoning.While the sauce is cooking, bring pasta water to a boil, salt it, and cook the pasta. Serve the past with the sauce and the remaining butter, with grated cheese for those who want it.
Yield: 4 servings reginette with pheasant breast sauce.
