PARTNERS
Cappellacci with venison and Mediterranean flavours
- CourseMain Course
- Preparation2h 30’
- Difficultymedium
- Gameroe deer
- Calories700 - 800
- ActivityM 68’ F 94’
- Persons4
Ingredients
G 200 roe deer meat
G 260 of “00” flour
N 3 eggs
N 1 onion
N 1 carrot
G 30 grated Parmesan cheese
mL 250 red wine
mL 250 vegetable stock
N 1 round eggplant
G 50 sheep milk ricotta
G 300 plum tomatoes
G 200 pitted Taggiasca olives
N 1 lemon
G 400 ricotta
Extra virgin olive oil to taste
Salt to taste
Preparation
- Cook the meat in a pressure cooker with the stock, red wine, onion, and carrot for around 15’.
- Strain the meat and slice thinly.
- Bake the whole eggplant in the oven at 190 °C (374 °F) for 1 h. Leave to cool. Mix the meat in a bowl with the sheep’s milk ricotta, Parmesan and the fleshof the eggplant.
- Make the pasta dough with the flour, eggs and a pinch of salt, cover with cling film and leave it rest for 10’.
- Roll out the pasta and cut into squares of around 6×6 cm. Fill the squares and seal to make the cappellacci.
- Season the ricotta with salt, pepper and oil.
- Cook the cappellacci in plenty of salted water, drain, then arrange in a serving dish with the diced plum tomatoes, the olives, ricotta and lemon zest.
- Drizzle with oil and serve.
Other
ChefIris Rossi
Wine CouplingContessa Entellina Syrah DOC
Other Info Kcal 745* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
