Cream of yellow pumpkin soup with venison filled cappelletti

Preparation	45'
Difficulty	Medium
Game	Roe deer
Calories	500 - 600
Activity	Running F 67’, M 49’
People	4
Wine pairing	Camera classico DOC CANTINA DEI PRODUTTORI NEBBIOLO DI CAREMA SOC. COOP

Ingredients

G 200 venison
G 300 egg pasta
G 30 grated Fontina cheese
G 30 butter
G 30 shallot
G 50 ham
G 50 butter
N 1 egg
G 20 Pecorino cheese
G 300 yellow pumpkin cubes
G 30 chopped shallot
G 200 vegetable stock
Arugula to taste
Extra virgin olive oil to taste
Salt and pepper to taste
Dry white wine to taste

Kcal 539*

*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.

Preparation

Sauté the shallot with butter, add venison cut into cubes, the ham and the wine and simmer until evaporated.
Combine the grated Pecorino cheese with the egg.
Roll out the dough, cut into small squares, add the stuffing and close, giving the classic hat-shape (cappelletto).
Sauté G 30 of shallot, add the pumpkin, the stock and let boil for about 10′. Blend with the minipimer and season with salt.
Cook the cappelletti in plenty of salted water, drain and toss with a little butter. Serve with the creamy pumpkin soup and some fresh arugula leaves washed and dried.

Cream of yellow pumpkin soup with venison filled cappelletti

Ingredients

Preparation

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