PARTNERS
Spelt with Scamorza cheese, peas, rosemary, and deer tataky
Ingredients
G 300 deer fillet
G 200 spelt
G 50 peas
G 50 scamorza cheese
Chopped rosemary to taste
Extra virgin olive oil to taste
Salt and black pepper to taste
Preparation
- Cook the spelt into boiling water for 20′, drain and cool in cold water. Drain again very well.
- Blanch the peas into boiling water for few minutes; drain and cool.
- Cut the scamorza into cubes.
- Cut the fillet of venison into cubes and sear in a non-stick frying pan on one side only. Season with salt and pepper.
- Season the spelt with the scamorza cubes, peas, chopped rosemary, salt, pepper and extra virgin olive oil.
- Arrange the spelt on a serving dish, add the venison and garnish with rosemary and extra virgin olive oil.
Other
Wine CouplingValtellina Rosso DOC
Other Info Kcal 361* *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.
