PARTNERS
Pappardelle with pheasant sauce
- CourseMain Course
- Preparation30'
- Difficultyeasy
- Gamepheasant
- Calories300 - 400
- ActivityRunning F 43’, M 31’
- Persons4
Ingredients
G 400 pappardelle hand made
G 200 chest of pheasant
G 100 ground mixed meat
G 80 extra virgin olive oil
G 250 tomato pulp
G 50 black olives
N 1 anchovy
G 30 onion
G 30 celery
G 30 carrot
N 1 clove of garlic
salt and pepper to taste
Preparation
- Prepare a mirepoix with oil, celery, carrot, onion, garlic, anchovy and black olives.
- Combine the ground mixed meat , the chest of pheasant and browned.
- Cook the pappardelle in salty boiling water. Drain the pappardelle until firm and sautéed into sauce of pheasant.
Other
ChefRoberto Dormicchi
Wine CouplingRosso Piceno DOC
Other Info Kcal 285* *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.
