PARTNERS
Puffed pasta with pounded venison
Ingredients
G 500 peanut oil
G 300 g venison meat
G 20 shallot
G 10 mustard
N 12 conchiglioni (large pasta shells)
N 1 clove of garlic
Lemon juice to taste
Worcestershire sauce to taste
Salt and black pepper to taste
Extra virgin oil to taste
Straw paper
Preparation
- Cook the conchiglioni in plenty of salted water for about 30′, let them boil slowly.
- Drain, lay on a drying tray and bake at 40°C for about 12 hours.
- Bring the temperature of the oil up to 200°C; stir-fry the conchiglioni. Drain and arrange over the straw paper.
- Pound the venison meat with knife, season with the chopped shallot, garlic, mustard, Worcestershire sauce, few drops of lemon, extra virgin olive oil, salt and pepper.
- Fill each conchiglione with the mixture. Serve with extra virgin olive oil and ground pepper.
Other
ChefRoberto Dormicchi
Wine CouplingCiglio 2015 Az. Di Sante
Other Info Kcal 660* *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.
