PARTNERS
Polenta with chickpeas rosemary and venison
Ingredients
G 150 venison chunks
G 150 corn flour
G 500 vegetable stock
G 100 precooked chickpeas
N 1 clove of garlic
Extra virgin olive oil to taste
Salt and black pepper to taste
Rosemary to taste
Preparation
- Let boil the vegetable stock, gradually add the corn flour, stirring constantly with a whisk. Cook for about 15′.
- Toss the precooked chickpeas with rosemary, garlic, extra virgin olive oil and venison chunks. Add it to the polenta.
- Pour the soft polenta into a serving dish and garnish with rosemary. Serve hot.
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ChefRoberto Dormicchi
Wine CouplingTerrazze 2015 Az. Claudio Morelli
Other Info Kcal 367* *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 60Kg and an average male weight of 80 Kg.
