Capon tortellini with smoked Jerusalem artichoke and vermouth sauce
by Riccardo Camanini
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Ingredients
Store Cupboard
250g of 00 flour
280g of egg yolk, (around 12 medium yolks)
4g of black pepper, finely ground
salt, to taste
Speciality Ingredients
10g of ascorbic acid
Fresh Meat
1 capon
250g of duck fat
Fruit & Vegetables
2 onions, quartered
2 carrots
4 celery sticks
2 garlic cloves, finely chopped
150g of Jerusalem artichoke
Salad & Fresh Herbs
110g of flat-leaf parsley
Oils & Vinegars
150ml of olive oil
Spices & Dried Herbs
3g of nutmeg
35g of fine salt
4 cloves
Cheese
100g of Parmesan, grated
Beverages
130ml of water
Pet Shop
wood chips, preferably cedar
Alcohol
35ml of red vermouth