PARTNERS
Cold calamarata with venison loin tartare and parsley pesto
Ingredients
G 400 loin of venison
G 300 calamarata pasta
G 100 parsley
G 80 honey pecorino cheese
G 180 yellow cherry tomatoes
N 1 lime
Mashed oats to taste
Red turnip sprouts to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Cook the pasta in salted boiling water, drain it while still “al dente” and cool it down.
- Prepare the loin of venison, removing the outer skin, and make sure you have cut it down for at least 48 h.
- Cut the meat finely with a knife, season with extra virgin olive oil, salt, pepper and lime juice.
- Blend the parsley with a spoonful of cold water, oil, salt and pepper.
- Fry the yellow tomatoes, stewing them first with a little water and then with a drizzle of oil and a pinch of salt.
- Prepare the dish by placing the pasta first, then the venison tartare, the cherry tomatoes and finally the parsley pesto. Decorate the dish with a sprinkling of pecorino cheese, the sprouts, and the oats for decoration.
- Finish with a drizzle of oil and a sprinkle of pepper.
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ChefStefano Marinucci
Wine CouplingCirò DOC Rosato
Other Info Kcal 518* *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.
