PARTNERS
Hand-made tagliatelle pasta with pheasant
Ingredients
G 200 pheasant meat
G 300 tomato sauce
G 20 onion
G 20 celery
G 20 carrot
G 10 minced cheek lard
G 350 tagliatelle pasta
N 1 rosemary sprig
N 1 sage sprig
1 tbsp cognac
Extra virgin olive oil to taste
Salt and black pepper to taste
Preparation
- Heat extra-virgin olive oil in a saucepan over low heat and cook chopped celery, carrot and onion.
- Add the tomato sauce and cook for about 15′; season with salt and pepper.
- Cut the pheasant meat into cubes.
- In saucepan, stir-fry the unpeeled garlic, rosemary, sage and add the pheasant nuggets. Let it brown. Add the Cognac and flame; season with salt and pepper.
- Melt the minced cheek lard and combine together with the tomato sauce and the pheasant meat.
- Cook the tagliatelle in plenty of boiling salted water, drain and toss with the pheasant sauce. Serve immediately.
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ChefRoberto Dormicchi
Wine CouplingColli Pesaresi DOC Rosso
Other Info Kcal 465* *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.
