Deer Millefoglie
Ingredients
For the home-made pasta
G 320 flour “00”
N 6 egg yolks
N 1 egg
Salt to taste
For the Venison ragout
G 30 celery
G 30 carrot
G 30 onion
N 1 clove of garlic
G 30 extra virgin olive oil
G 200 deer meat
G 400 passata (tomato puree)
Salt to taste
Black pepper to taste
Thyme, marjoram to taste
For the béchamel sauce
G 300 milk
G 15 butter
G 15 flour
G 50 Parmesan cheese
Nutmeg to taste
Table salt to taste
Preparation
For the pasta
- Mix flour with eggs and a pinch of salt. Knead it and cover the dough with cling film. Let it rest for 10′.
- Roll out the dough and cut it into rectangles of about 15 cm x 5 cm using a ravioli cutter. Cook for few minutes in boiling water, drain and lay on a linen cloth.
For the ragout
- Heat the extra-virgin olive oil in a frying pan, stir-fry the garlic clove in half without the green germ, celery, carrot, onion, thyme and marjoram. Add the tomato puree and let cook for 30′.
- Cut deer meat with knife and cook in a non-stick frying pan over high heat. Then, pour the meat in the tomato sauce and stir to combine.
For the béchamel sauce
- Bring milk to a boil with a pinch of nutmeg. Make a roux with butter and flour in another saucepan; add boiling milk stirring constantly with a whisk. Season with salt.
- On a baking pan, alternate layers of pasta with layers of ragout and béchamel until you reach the top. Sprinkle with grated Parmesan cheese and bake in oven for about 20′ at 180°.
Other
ChefRoberto Dormicchi
Wine CouplingLanghe Nebbiolo Monprà-Conterno Fantino
Other Info Kcal 642* *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.
