PARTNERS
MISSOLTINO SPAGHETTI AND VENISON
Ingredients
G 600 cup of venison
G 320 spaghetti
For the rub
G 15 coriander
G 15 cumin
G 5 Cardamom
N ½ cinnamon stick
G 5 cloves
G 5 Sichuan pepper
G 5 fresh ginger
G 15 coarse salt
G 7 turmeric
G 10 paprika
G 5 dried garlic
For the cream at the missoltino
N 8 missoltino fillets
N 1 clove garlic
G 100 butter
mL 300 milk
Preparation
- Dress up the cup of venison.
- In a mortar, grind all the herbs finely until a powder is obtained and cover the venison cup entirely.
- Wrap the meat cut with plenty of foil and cook until it reaches 90°C (194 °F) to the heart of the meat and let it cool. For the first cooking phase (about 1 h) keep the cut of meat at a greater distance from the embers, so as to make an indirect cooking and smoking. Store the cooking juices.
- Fray the pulled and store inside its juices.
- Cut the little rocket into pieces.
- In a saucepan over low heat, heat the butter and skillet, add the garlic and milk and cook for about 20’. Remove the garlic, blend and filter to obtain a smooth cream.
- Cook the spaghetti in low-salt boiling water, drain 4’ before cooking time, finish cooking in a pan with the missoltini cream.
- Create a spaghetti nest on the plate and cover with the venison pulled.
Other
ChefMatteo Vergine
Wine CouplingOltrepò Pavese Riesling Riserva DOC
Other Info Kcal 584* *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.
