PARTNERS
Truciolotti with peppers, thyme and venison
Ingredients
G 400 truciolotti pasta
G 150 yellow and red peppers
G 200 lean venison
N 1 clove of garlic
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Thyme to taste
Preparation
- Clean the peppers accurately, remove the seeds and the white parts, then wash them accurately under running water. Cut them into cubes.
- Mince the venison using a sharp knife.
- Heat the oil in a pan, add the garlic, the minced meat, the peppers and let cook. Season with salt and pepper.
- Cook the truciolotti in plenty of boiling salted water, drain and toss with the pepper and venison sauce. Garnish with some thyme and serve.
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ChefRoberto Dormicchi
Wine Couplingvino Giglio 2015 Tommaso Di Sante
Other Info Kcal 520* *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 60Kg and an average male weight of 80 Kg.
