Jul 09 2026
Restaurants›Jump Restaurant›Pheasant Chitarra Recipe

Pheasant Chitarra Recipe

Inspired by Jump Restaurant
Time2h 30m
Serves4

braised pheasant, fresh pasta, grilled peach gremolata

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Ingredients

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Pheasant

Fresh Pasta

Grilled Peach Gremolata

Method

Braised Pheasant

  1. 1

    Prepare the Pheasant

    In a large pot, heat olive oil over medium heat. Season the pheasant with salt and black pepper, then brown it on all sides. Remove from the pot and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add garlic, onion, carrots, and celery. Sauté until soft, about 5-7 minutes.

  3. 3

    Braise the Pheasant

    Return the pheasant to the pot. Add chicken broth and thyme. Bring to a simmer, cover, and cook for about 1.5 hours or until the meat is tender.

Fresh Pasta

  1. 4

    Make the Dough

    On a clean surface, mound the flour and make a well in the center. Add the eggs and salt. Gradually mix the flour into the eggs until a dough forms.

  2. 5

    Knead and Roll

    Knead the dough for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes. Roll out the dough and cut into your desired pasta shape.

Grilled Peach Gremolata

  1. 6

    Grill the Peaches

    Preheat the grill to medium heat. Brush the cut sides of the peaches with olive oil and grill for about 3-4 minutes until grill marks appear.

  2. 7

    Make Gremolata

    Chop the grilled peaches and mix with lemon zest, parsley, olive oil, and salt in a bowl.

Combine and Serve

  1. 8

    Cook the Pasta

    In a pot of boiling salted water, cook the fresh pasta for 2-3 minutes until al dente. Drain and toss with some of the braising liquid.

  2. 9

    Plate the Dish

    Serve the pasta topped with braised pheasant and garnish with grilled peach gremolata.

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