PARTNERS
Maltagliati with venison meatballs and thyme
Ingredients
G 400 maltagliati pasta
G 100 butter
G 30 shallot
G 200 venison meat
G 50 ham
N 1 egg
G 20 pecorino cheese
G 100 breadcrumbs
Aromatic herbs (thyme or marjoram) to taste
Salt and pepper to taste
Dry white wine to taste
Preparation
- Sauté the shallot with butter, add the venison meat cut into cubes, the ham and the wine and simmer until evaporated.
- Combine the grated Pecorino cheese with the egg.
- Form small meatballs and roll them in the breadcrumbs.
- Cook the maltagliati in plenty of salted boiling water for 3′.
- Melt the butter in a non-stick frying pan, add the meatballs and season with herbs, salt and pepper. Drain the maltagliati, toss with the sauce and serve immediately.
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ChefRoberto Dormicchi
Wine CouplingBianchello del Metauro Campodarchi 2014 Argento Az
Other Info Kcal 746* *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.
