PARTNERS
FREGOLA WITH MALLARD, CHEEK LARD AND SAVOY CABBAGE
Ingredients
G 200 mallard breast
G 250 fregola
N 4 slices of cheek lard
N 4 savoy cabbage leaves
Grated Parmesan cheese to taste
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Cook the fregola in plenty of salt water.
- Take the breasts and cut them into cubes.
- Wash the savoy cabbage and cut it into strips.
- Cut the cheek lard and put it in a pan over medium heat, once browned add the savoy cabbage and let it wither. Add the mallard meat and sauté for about 1’. Season with salt and pepper.
- Drain the fregola and add it to the sauce, stir to make it taste good. Turn off the heat and add the parmesan, mix everything well.
- Serve the pasta.
Video Gallery
Other
ChefIris Rossi
Wine CouplingVerdicchio dei Castelli di Jesi DOC spumante
Other Info Kcal 377* *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.
