Cold calamarata with venison loin tartare and parsley pesto

Home/Main Course/Cold calamarata with venison loin tartare and parsley pesto
Your Franchi
Cold calamarata with venison loin tartare and parsley pesto2022-06-07T11:39:42+02:00
PARTNERS

Cold calamarata with venison loin tartare and parsley pesto

  • CourseMain Course
  • Preparation50'
  • Difficultymedium
  • Gameroe deer
  • Calories500 - 600
  • ActivityRunning M 47', F 65'
  • Persons4

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.

Other

Chef

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.