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Easy
These tortellini truly deserve to be described here, for they are excellent in their simplicity. Take a squab (i.e., a young pigeon bred for meat) of about ½ a kilogram (about a pound) and, having plucked it, combine it with:
Clean and gut the squab (the liver and gizzard will not be used in this recipe), and then boil it in salted water for a half hour (it must not be fully cooked). Then remove the squab from the fire, bone it, and chop the meat and prosciutto very fine, first using a knife, and then the mezzaluna. Add the Parmesan and the nutmeg, working and blending the mixture with the blade of a knife until it