Cannelloni with roebuck and curd with onion and beer cream

Riccardo Agostini

For 4 people

250 g of fresh egg pasta
200 g of roebuck meat
200 g of cow's milk curd
20 g of Grana Padano
0.5 g of marjoram
0.5 g of chives
33 cl of bitter
100 g of golden onions
1 dl of vegetable stock
extra virgin olive oil
white pepper
dried onion rings


Cut the roebuck meat into cubes, preferring the part of the thigh without veins. Then, using the Pacojet, make a very fine textured paté. If necessary, push it through a very fine sieve. Place the roebuck meat in a bowl and season with salt and white pepper, olive oil, marjoram and chives, all finely chopped.
Mix everything together and, when ready, transfer the roebuck filling to a piping bag. Prepare the other filling, sieving the cow's milk curd after letting it drain for 24 hours, wrapped in a cotton cloth. Transfer this filling to another piping bag.

Roll out the fresh egg pasta very thinly, to male 12 rectangular sheets measuring 4 x 8 cm. Boil the pasta sheets in boiling water and, when cooked, drain and cool them. Sprinkle some grated Grana Padano cheese onto a clean cloth and lay the drained pasta sheets on it. Sprinkle more Grana Padano over the top.
Place the two fillings, roebuck and curd, in the middle of the sheets, creating two small parallel cylinders 6 cm long. Complete the operation, rolling the sheets up and closing the ends so that the filling does not leak out during cooking.

Chop the onion into fine slices and fry gently in olive oil, taking care not to brown the onion as this would alter the flavour of the cream. Once the onion water has evaporated, add the vegetable stock and bring to the boil, adding a little salt to taste and checking the cooking of the onions. When cooked, add half of the bitter, blend and filter through a fine strainer. Thicken the remaining bitter, reducing it over a low heat so as to obtain a cream. Brush the surface of the cannelloni with a little olive oil and steam for 4 minutes. Pour the onion and bitter cream into a bowl, place the cannelloni in the middle, drizzle over a few drops of reduced bitter and decorate with dried onion rings and chives.