Jul 09 2026
Restaurants›Bonterra Trattoria›3rd Course Recipe

3rd Course Recipe

Inspired by Bonterra Trattoria
Time1h 30m
Serves4

pheasant breast, squab tortalloni, truffle puree, foie demi glaze, rosemary

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Ingredients

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Pheasant Breast

Squab Tortelloni

Truffle Puree

Foie Demi Glaze

Garnish

Method

Prepare Pheasant Breast

  1. 1

    Sear the Pheasant

    Heat olive oil in a skillet over medium heat. Season the pheasant breasts with salt and black pepper, then sear for about 5-7 minutes on each side or until cooked through. Remove from heat and set aside.

Make Squab Tortelloni

  1. 2

    Prepare the Filling

    In a bowl, combine cooked squab meat, ricotta cheese, parmesan, and season with salt and black pepper.

  2. 3

    Assemble Tortelloni

    Place a spoonful of the filling on a pasta sheet, fold and seal the edges to form tortelloni. Repeat with remaining filling and pasta sheets.

Prepare Truffle Puree

  1. 4

    Cook Potatoes

    Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.

  2. 5

    Make Puree

    Add butter and truffle oil to the potatoes and mash until smooth. Season with salt to taste.

Make Foie Demi Glaze

  1. 6

    Combine Ingredients

    In a saucepan, combine chopped foie gras, red wine, and beef stock. Simmer until reduced by half and thickened. Season with salt and black pepper to taste.

Plate the Dish

  1. 7

    Assemble the Plate

    Place a spoonful of truffle puree on each plate, top with squab tortelloni, and drizzle with foie demi glaze. Garnish with seared pheasant breast and fresh rosemary.

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