PARTNERS
Fusilli with rosemary, pheasant and orange zest
Ingredients
G 350 fusilli (spiral pasta)
G 200 pheasant meat
N 1 anchovy
N 1 clove of garlic
N 1 orange
G 30 Tropea onion
G 50 black truffle
G 20 brandy
Extra virgin olive oil to taste
Rosemary to taste
Salt to taste
Black pepper to taste
Preparation
- Cook the fusilli in plenty of salted boiling water.
- In the meantime, stir-fry garlic, chopped Tropea onion and oil in saucepan. Add the pheasant meat pounded with knife, the anchovy and the black truffle cut into cubes. Add brandy and simmer until evaporated. Season with rosemary, salt and pepper to taste.
- Drain the pasta and toss with the pheasant sauce.
- Serve hot, adding the orange zest.
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ChefRoberto Dormicchi
Wine CouplingFrascati Superiore DOCG
Other Info 473 Kcal* *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.
