PARTNERS
Pasta and roe deer meat “Minestrone”
Ingredients
G 300 penne pasta
G 200 vegetable mix for Minestrone (carrots, potatoes, celery, courgettes)
G 200 finely chopped venison meat
N 1 garlic clove
Salt and pepper to taste
Extra-virgin olive oil to taste
Preparation
- Blanch the vegetables in salted boiling water, then drain.
- Cook the penne pasta in a large pot of salted boiling water. Once cooked and drained, sauté the pasta with the vegetables and a small amount of oil in a pan.
- Use a different non-stick pan to cook the venison meat over high heat for about 1-2′, add salt and pepper.
- Place the pasta together with the vegetable mix on a serving plate, top with the browned meat and some olive oil.
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Other
ChefRoberto Dormicchi
Wine CouplingTraminer Alto Adige
Other Info Kcal 375* *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.
