PARTNERS
CASARECCIA WITH FALLOW DEER RAGOUT AND PORCINI MUSHROOMS
Ingredients
For the ragout
G 350 venison meat
G 10 celery
G 15 red onions
G 10 carrots
G 35 porcini mushrooms
mL 8 red wine
Aromatic herbs to taste
Vegetable stock to taste
For the pasta
G 250 durum wheat semolina
G 200 flour “00”
G 250 egg yolk
N 1 egg
G 15 tomato concentrate
Salt to taste
Extra virgin olive oil to taste
Preparation
- In a planetary mixer put the flours, eggs, oil and start to knead. When the mixture is well worked, add the tomato paste and continue to knead until everything is homogeneous. Let the dough rest in fridge for about 30-40′.
- While waiting, cut the vegetables and the venison into cubes.
- Heat the oil in a saucepan; as soon as it is hot, add the vegetables and herbs (rosemary, sage, marjoram, etc.) and let everything brown. Then add the venison meat, let it fry and at the end add the red wine. Let it cook adding some vegetable stock.
- In the meantime, prepare the homemade pasta with a pasta press or make maltagliati by hand.
- Next, clean the porcini mushrooms and separate the stalks from the caps. Grill the caps and cut the stalks coarsely.
Other
ChefSimone Cacciotti
Wine CouplingMorellino di Scansano DOCG
Other Info Kcal 680* *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.
