PARTNERS
Spaghetti with venison, fresh tomatoes, thyme and ginger
Ingredients
G 400 spaghetti
G 200 finely chopped venison meat
G 100 ripe tomatoes
Greens of a spring onion
Thyme to taste
Ginger to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Over an high flame, brown the venison meat with olive oil, add the julienned spring onion greens, salt and pepper.
- Cut the tomatoes into small cubes.
- Cook the spaghetti in boiling salted water, drain and sauté with the venison sauce, season with thyme to taste.
- Place on a dish, then add some grated ginger and the diced tomatoes.
Other
ChefRoberto Dormicchi
Wine CouplingCollio Friulano
Other Info Kcal 775* *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.
