PARTNERS
Maltagliati with deer meatballs and thyme
Ingredients
G 400 maltagliati pasta
G 100 butter
G 30 shallot
G 200 deer meat
G 50 ham
N 1 egg
G 20 pecorino cheese
G 100 breadcrumbs
Savory to taste
Salt and pepper to taste
Dry white wine to taste
Preparation
- Sauté the shallot with butter, add the deer 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 savory, salt and pepper. Drain the maltagliati, toss with the sauce and serve immediately.
Other
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.
