For the chicken broth:
1 free-range chicken
2 bay leaves
Heat the water and place the whole chicken in for 1-2 minutes. Remove chicken and throw away water. Put the chick in a pot and fill with cold water. When boiling add the vegetables, herbs, and spices, and reduce heat. After 25 minutes reduce heat further and let simmer for one hour.
Pasta and filling:
24 pasta galets
160g minced beef
Mix all the ingredients together and pipe into cooked pasta.
100g purple carrot
4 cooked quail’s eggs
1 chicken breast (from the broth)
Blanche the vegetables in salted water.
Photos: Sara Savage · Chef: Gerhard Berktold