Truciolotti pasta with fresh spinach, chamois meat and summer black truffle

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Truciolotti pasta with fresh spinach, chamois meat and summer black truffle2021-05-25T08:30:13+02:00
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Truciolotti pasta with fresh spinach, chamois meat and summer black truffle

  • CourseMain Course
  • Preparation20'
  • Difficultyeasy
  • Selvagginachamois
  • Calories500 - 600
  • ActivityRun F 64’ M 47’
  • Persons4

Ingredients

400 gr Truciolotti pasta
200 gr minced chamois meat
100 gr fresh spinach
40 gr summer black truffle
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

Chef

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.