PARTNERS
FREGOLA WITH VENISON, PESTO, CHERRY TOMATOES AND FETA CHEESE
Ingredients
G 120 venison fillet
G 150 fregola
G 100 basil pesto
G 200 yellow cherry tomatoes
G 100 feta cheese
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Cook the fregola in boiling salted water according to the indicated cooking time. Drain and run under cold water to cool. Place the fregola in a bowl, add one or two tablespoons of extra virgin olive oil and stir. This procedure will prevent it from sticking.
- Cut the feta into cubes and the previously washed cherry tomatoes into small cubes.
- Add the pesto to the fregola and top with the tomatoes and cheese, mix well and set aside to flavor.
- After having carefully cleaned and trimmed the fillet, preheat a frying pan with oil and coarse salt. Grill the meat on all sides over high heat, it should brown on the outside and remain pink in the center, making sure the inside is hot. Cut the fillet into thin bite-sized pieces.
- Serve by placing the fregola on the plate and the venison on top.
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ChefIris Rossi
Wine CouplingCampidano di Terralba DOC
Other Info Kcal 374* *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.
