Recipe of the week: Porcini and mascarpone ravioli with fresh vegetables and pink roasted saddle of venison

Today’s recipe comes from a restaurant that has recently been awarded its first Michelin star. Kronenstübli is led by Executive Chef Bernd Schützelhofer whose speciality is a creative combination of traditional recipes from around the world and locally produced ingredients, which often give a modern twist to a classic dish.

Ingredients: (serves 4-6 people)

Filling

• 400g porcini
• 200g mascarpone
• 2 tbsp parsley
• 2 tbsp butter
• sprigs of rosemary
• 3 tbsp white breadcrumbs
• fresh-ground salt and pepper
• a little white wine
• onions

Pasta

• 250 g semolina
• 250 g wheat flour
• 2 eggs
• 7 egg yolks
• 2cl olive oil
• 2cl water

Vegetables

• 1 onion
• 50g carrots
• 50g celery
• 50g leeks
• 50g courgettes
• 2 tomatoes

Saddle of venison

• 600g saddle of venison cleaned by the butcher
• salt
• pepper
• rosemary
• clarified butter

Directions:

1. Knead the pasta ingredients together well until smooth and supple. Leave to rest for approximately 1-2 hours in a damp cloth. Dice the vegetables, peel the tomatoes and remove the seeds.
2. To prepare the ravioli, wash the mushrooms and chop two thirds of them finely, and lightly fry in a non-stick pan with a little browned butter. Season and remove from the heat. Add the rest of the ingredients, mix and season to taste. Then roll out the pasta thinly with a pasta machine, cut to shape with a fluted cutter or with a knife. Fill the pasta sheets and press down the edges. Bring a pan of salted water to the boil. Cook the ravioli until al dente (4 – 5 min.). In the meantime, heat the remaining butter in a frying pan, and sauté the rest of the mushrooms and the vegetables (with the rosemary). Add the white wine, season and steam until soft. Toss the ravioli and tomato pieces together with the vegetables and serve.
3. To prepare the saddle of venison, season the meat and sauté briefly. Next, roast it in the oven for approx. 10 minutes at 160° until pink and then leave to rest at room temperature for approx. 10 minutes. Slice and serve with the ravioli.  Tip: morel or chanterelle mushrooms can also be used for the filling.

Thank you to Bernd Schützelhofer, Executive Chef of Kronenstübli at the Grand Hotel Kronenhof in the Swiss Alps, for the recipe.

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