Ostrich And Pasticcio Of Squash

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Recipe courtesy of Fausto Di Berardino, Chef/Owner, Coppi Ristorante.

Preparation time:
Cooking time: 35 minutes
Yield: 4

Lightly flour ostrich.
In a heavy-based pan, add oil, rosemary, whole garlic cloves and chopped parsley.
Once oil has reached a high temperature place ostrich filet in the pan. Sear ostrich 2½ minutes on each side.
Sprinkle Primitivo wine into pan and let wine reduce for a minute or so.
Remove ostrich and place on a baking sheet. Put in the oven for 4 minutes.
Add beef stock to pan to deglaze. Remove ostrich from oven.
Slice and place on a plate. Strain sauce from pan and pour over the ostrich.

Bring salted water to a boil.
Peel and clean squash. Cut it into bite-size pieces.
Put the squash in the boiling water. Let it cook for approximately 15 minutes or until al dente.
Remove squash and transfer it into the food processor.
Add a touch of butter, eggs and parmigiano cheese.
In a casserole dish brushed with olive oil, spread squash mixture and cook in the oven for 15 to 25 minutes until tender.