PARTNERS
Cream of yellow pumpkin soup with venison filled cappelletti
Ingredients
G 200 venison
G 300 egg pasta
G 30 grated Fontina cheese
G 30 butter
G 30 shallot
G 50 ham
G 50 butter
N 1 egg
G 20 Pecorino cheese
G 300 yellow pumpkin cubes
G 30 chopped shallot
G 200 vegetable stock
Arugula to taste
Extra virgin olive oil to taste
Salt and pepper to taste
Dry white wine to taste
Preparation
- Sauté the shallot with butter, add venison cut into cubes, the ham and the wine and simmer until evaporated.
- Combine the grated Pecorino cheese with the egg.
- Roll out the dough, cut into small squares, add the stuffing and close, giving the classic hat-shape (cappelletto).
- Sauté G 30 of shallot, add the pumpkin, the stock and let boil for about 10′. Blend with the minipimer and season with salt.
- Cook the cappelletti in plenty of salted water, drain and toss with a little butter. Serve with the creamy pumpkin soup and some fresh arugula leaves washed and dried.
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ChefRoberto Dormicchi
Wine CouplingCamera classico DOC CANTINA DEI PRODUTTORI NEBBIOLO DI CAREMA SOC. COOP
Other Info Kcal 539* *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.
