PARTNERS
Trentingrana tagliolini, venison stock and bread sauce
Ingredients
Kg 1 venison leg
G 200 semolina
G 140 flour 00
G 200 egg yolk
G 50 Trentingrana cheese
G 50 egg
G 200 onions
G 200 celery
G 150 carrots
G 100 bread
G 20 extra virgin olive oil to taste
Thyme, rosemary and sage to taste
Preparation
- Knead the flour with semolina, Trentingrana, egg yolks and pasta eggs. After kneading, let it rest for a couple of hours in the refrigerator covered with film. After this time, roll out the dough at approx. 5 mm.
- Once the sheet has reached the right size and thickness, put it on a floured dish towel and with this help roll it up on itself. Using a long, smooth knife, slice the roll into slices of maximum 3 mm thick, sprinkle with flour and unroll, removing excess flour.
- Dry on the pin or place them on a tray covered with a floured towel so that they do not stick together.
- Roast the vegetables in the oven together with the cut meat in pieces of about 4 cm x 4 cm and, when ready, transfer to a small saucepan, coat with ice and cold water and boil for about 3 h. After cooking, adjust salt and pepper.
- Prepare a bread sauce by removing the outer crust of the bread, then stir-fry the bread with oil until golden brown and then add water to the brim. Cook, add herbs and mix.
- Cook the tagliolini in venison stock for 3-4′.
- Place the bread sauce on the bottom, add tagliolini with the venison stock and a few pieces of boiled venison.
Other
ChefEdoardo Sbaraglia
Wine CouplingPinot Nero
Other Info Kcal 489* *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.
