PARTNERS
Venison carbonara with green beans
Ingredients
G 360 spaghetti
G 100 pecorino cheese
G 100 venison meat pounded with knife
N 8 egg yolks
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Cook the spaghetti in plenty of boiling salted water.
- Trim all fat and nerves and cut the venison meat with knife.
- Cook in a non-stick frying pan with oil.
- Place the egg yolks in a deep double boiler pot, beat them in a bain-marie with a whisk adding salt, pepper and Pecorino.
- Drain the spaghetti and sauté with the venison gravy. Remove from the heat and add the egg mixture.
- Mix well, adding some of cooking water. Served it hot.
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ChefRoberto Dormicchi
Wine CouplingCAMPODARCHI ARGENTO 2013 az TERRACRUDA
Other Info Kcal 825* *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.
