Capon tortellini with smoked Jerusalem artichoke and vermouth sauce

by Riccardo Camanini
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Ingredients

Store Cupboard

  • 250g of 00 flour
  • 180g of egg yolk, (around 12 medium yolks)
  • 4g of black pepper, finely ground
  • 70g of egg yolk, (about 4–5 yolks)
  • salt, to taste
  • 30g of egg yolk, to seal the tortellini

Speciality Ingredients

  • 5g of ascorbic acid
  • 5g 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

  • 50g of flat-leaf parsley
  • 60g of flat-leaf parsley, finely chopped

Oils & Vinegars

  • 100ml of olive oil
  • 50g 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