PARTNERS
TROFIE PASTA, MALLARD AND STRACCIATELLA
Ingredients
G 200 mallard breast
G 350 trofie pasta
N 4 slices cheek lard
N 1 carrot
N 2 sticks celery
N ½ onion
G 150 stracciatella
Salt and pepper to taste
Preparation
- Cook the pasta in plenty of boiling and salted water.
- In the meantime, prepare the sauté: peel the carrot, wash the sticks of celery and clean the onion and cut them all into brunoise.
- Take the breasts and cut them into cubes.
- Slice the cheek lard and put it in a frying pan over medium heat, once browned add the sauté and let it wither. Add the mallard meat and sauté for about 1 minute. Season with salt and pepper.
- Drain the pasta and add it to the sauce, stir to make it taste good and add a tablespoon of stracciatella. Turn off the heat and mix everything well.
- Serve the pasta and add a tablespoon of stracciatella to complete the dish.
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Other
ChefIris Rossi
Wine CouplingBianchello del Metauro DOC Superiore
Other Info Kcal 900* *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.
