PARTNERS
Conchiglioni pasta with mallard chest ragu
Ingredients
G 400 conchiglioni pasta
G 200 chest of mallard
G 50 mixed ground
G 80 extra virgin olive oil
G 200 tomato pulp
G 30 onion
G 30 carrot
G 30 celery
N 2 clove of garlic without stem
Salt and pepper to taste
Preparation
- Prepare a sautéed with extra virgin olive oil, celery, carrot, onion and garlic.
- Combine the mixed ground and brown it, add the tomato and cook for about 15′.
- Pour the conchiglioni in salty boiling water.
- In a non-stick pan sear the mallard nuggets.
- Drain the pasta, add it to the ragu pan together with the mallard nuggets. Adjust with salt and pepper. Serve it very hot.
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ChefRoberto Dormicchi
Wine CouplingVerdicchio Matelica DOC
Other Info Kcal 700* *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.
