PREPARATION - Let's start by preparing the pasta: put all the ingredients in the planetary mixer and let them mix gently. Once the dough is obtained, let it rest in the refrigerator for 45 minutes. In a pan, put the previously chopped vegetables together with the lard and fry them. Once golden, add the venison and let it brown. At this point, blend with the red wine and cook for about an hour. Prepare the artichokes by removing the outer leaves and cleaning the stem, cut them finely and fry them.
When everything is ready, roll out the pasta, pass it through the die giving it the shape of a tagliolino (you can still make the type of pasta you prefer). Cook the pasta and when ready, toss it in the pan with the meat sauce, serve it up and add the fried artichoke to garnish.
DIFFICULTY'
Bassa PEOPLE 4 CAPACITY Primo PREPARATION TIME 90 ' GAME Porto Cervo WINE Vermentino black BEER marzen CHEF Simon Cacciotti RESTAURANT Brado (Rome) |
INGREDIENTS:
For pasta: 250g of semolina flour 250g of flour type "00" 125g of egg yolk 2 eggs 44g of licorice powder
For the ragù: 500g of venison pulp 100g of onion 50g of celery 50g of carrot 25g of seasoned lard 2 artichokes 100ml of red wine Salt to taste Pepper as needed |
BRADO RESTAURANT - INFO AND RESERVATIONS