Open Raviolo of Chanterelles and Duck

Name: Open Raviolo of Chanterelles and Duck (Raviolo Aperto con Finferli e Anitra)
Cuisine: Italian
Ingredients: 200 g (7 oz) fresh chanterelles; 125 g (4½ oz) unsalted butter; 1 small onion, finely chopped; 2 speck rashers, finely shredded; 200 g (7 oz) cooked (preferably roasted) duck meat, cut into strips; 4 fresh sage leaves; 4 bay leaves; 1 sprig fresh rosemary; a little freshly grated nutmeg; 2 tbsp coarsely chopped fresh parsley; 8 x 12 cm (4½ in) squares of Fresh Pasta; 8 x 12 cm (4½ in) squares of Fresh Pasta; a little olive oil; 55 g (2 oz) Parmesan cheese, freshly grated; salt and pepper to taste; salt and pepper to taste

Raviolo Aperto con Finferli e Anitra

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This recipe was created with some leftovers from a roast duck, but you could use any other game meat. The important point is to pair the meat with some fresh chanterelles for the delicate marriage of flavours.

Ingredients

200 g (7 oz) fresh chanterelles
125 g (4½

Europe
Italy
Starter
Main course
Gluten-free

Method

Clean the chanterelles well.

Melt 100g (3½ oz) of the butter in a pan and fry the onion and speck until golden. Add the duck meat, sage, bay leaves, rosemary and nutmeg. Stir-fry for 5-6 minutes, then discard the herbs. Add the chanterelles to the pan, and cook for a further 10 minutes. Finally add some salt and pepper and the parsley.

Put the fresh pasta sheets into a pan of bo