PARTNERS
Deer mini-meatballs with spicy sauce
Ingredients
G 300 minced deer meat
G 100 minced bacon
N 1 egg
mL 100 white wine
G 50 grated Parmesan cheese
G 50 breadcrumbs
G 200 datterini tomatoes
G 100 red pepper
G 50 shallot
G 100 Philadelphia cheese
Marjoram to taste
Salt to taste and ground black pepper to taste
Preparation
- Put in a bowl the minced deer meat, bacon, egg, grated Parmesan and chopped marjoram. Season with salt and pepper.
Form the mini-meatballs and roll them in the breadcrumbs. - Cook the meatballs on all sides in a non-stick frying pan with extra virgin olive oil, simmer with wine, cover and cook slowly for about 5′.
- In a “polsonetto” (pan with an handle) cook the datterini tomatoes cut into half with the cubed pepper in extra virgin olive oil.
Blend the mixture with a minipimer, sift and season with salt and pepper. - Combine the Philadelphia cheese, salt and pepper and put it into a pastry bag.
- Arrange on a serving dish the spicy sauce, philadelphia and the warm meatballs.
Other
ChefRoberto Dormicchi
Wine CouplingGioia del Colle DOC Primitivo
Other Info Kcal 404* *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 60Kg and an average male weight of 80 Kg.
