PARTNERS
Venison cappelletti with rosemary and orange
Ingredients
G 300 egg pasta
G 30 grated Fontina cheese
G 80 butter
G 30 shallot
G 200 venison
G 50 speck
G 50 butter
½ orange rind
Wine to taste
Rosemary to taste
Preparation
- Sauté the shallot with butter, add the venison cut into cubes, the speck and the wine and simmer until evaporated.
- Combine the grated Fontina cheese with the egg.
- Roll out the dough, cut into small squares, add the stuffing and close, giving the classic hat-shape (cappelletto).
- Cook the cappelletti in plenty of salted water, drain and toss with butter, rosemary and orange rind. Season with salt and serve immediately.
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ChefRoberto Dormicchi
Wine CouplingIl Famoso nel Grottino Marche IGT 2014 Az. Bruscia
Other Info Kcal 536* *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.
