Truciolotti pasta with fresh spinach, chamois meat and summer black truffle
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
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.
Wine CouplingWhite Pinot