PARTNERS
Truciolotti pasta with fresh spinach, chamois meat and summer black truffle
Ingredients
G 400 Truciolotti pasta
G 200 minced chamois meat
G 100 fresh spinach
G 40 summer black truffle
N 1 garlic clove unpeeled
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Cook the Truciolotti pasta in salted boiling water
- In a non-stick pan make a sauté with olive oil, garlic clove and the minced meat; add salt and pepper.
- Wash and spin dry the spinach to remove all excess water, then cut off their stems.
- Drain the pasta and sauté with the chamois meat sauce.
- Add the spinach (seasoned with oil, salt and pepper), transfer the pasta on a serving plate and top with summer black truffle cut into tiny layers.
Other
ChefRoberto Dormicchi
Wine CouplingWhite Pinot
Other Info Kcal 517* *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.
