Pheasant broth with chestnut ravioli, pheasant dumplings and vegetable pearls
Biarritz is a restaurant in Budapest we love a lot. The place has a sense of timeless peace, the staff is familiar, the atmosphere is cosy, and it all must be thanked to the owners, Éva and Gyula Berkes. They have worked hard for decades, and as the best restaurateurs, they are always present personally in the restaurant. The venue is ideal is well: Biarritz is just a few steps from the Hungarian Parliament – therefore it has always been a meeting place of politicians as well.
Wine plays an important role in Biarritz, they often organize wine dinners. The last one took place in April, when three young and beautiful wine ladies, Zsuzsanna Babarczi, Krisztina Csetvei and Dorottya Bussay presented their wines with a matching course of Biarritz. As it was expected, all the courses were amazing. Now we are presenting one of the best matches:
Babarczi Rhine Riesling and pheasant broth with chestnut ravioli, pheasant dumplings and vegetable pearls.
The Pannonhalma vineyards reserve a small select area for this grape originating from the Rhine region, now of international popularity. A wine of strong character, it naturally draws attention to itself with its well balanced refreshing levels of acidity and fleshy palate.
Ingredients for the soup
- 2 whole pheasants
- 2 carrots
- 2 turnips
- 1 celery bulb
- 1 clove garlic
- salt, pepper
- 1 tomato
- green pepper
Clean and wash the pheasants and place them in a pot filled with cold water. Bring it to boil, then cook it on moderate heat. Remove the foam from the surface. Add the peeled vegetables, salt and cook it until the meat is tender. Filter the soup, remove the fat from the surface, separate the meat from the bone and put it aside.
- Pheasant meat from the soup
- 10 cl cream
- chestnut flour
- salt, pepper
- 2 eggs
Place the pheasant meat from the soup into a mixer, mix it with the cream, add salt and pepper, add the egg yolks. Beat the egg whites and add it to the mixture. Place it in foil, shape noodles and steam them.
- 5 kg flour
- 1 egg
- 5 egg yolks
- 250 g chestnut purée (unsweetened)
Mix the flour with the egg and the egg yolks, add some water if needed. Work it out well, sprinkle with some flour, cover with a table cloth and put it aside. Add salt and thyme to the chestnut purée. Stretch the dough with a rolling pin. Shape circles, place teaspoonful chestnut purée in the middle of the circles, fold them, press the edges with a fork. Cook them in in salty boiling water.
Carve small balls out of the zucchini and carrot. Boil the carrot and you can leave the zucchini raw.
Add some cognac to the soup. Place the raviolis in a plate, add the noodles, the vegetable pearls and finally add the hot soup. Enjoy the meal!