Porcini and venison tagliatelle

Preparation	1h
Difficulty	Easy
Game	Roe deer
Calories	400 - 500
Activity	Running M 44’ F 61’
People	4
Wine pairing	Cesenese del Piglio DOCG

Ingredients

G 400 all-purpose flour
G 250 fresh porcini mushrooms
N 4 eggs
G 50 venison loin
G 10 dried porcini mushrooms
N 1 clove garlic, crushed with skin on
Extra virgin olive oil to taste
Salt and fresh thyme to taste

493 kcal*

*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

Quickly rinse the dried porcini mushrooms, then blend them into a fine powder. Sift to use only the finest portion.
In a bowl, mix the flour, porcini powder, and eggs. Knead until a smooth, elastic dough forms. Cover and let rest for about 20’.
In a pan, heat a drizzle of extra virgin olive oil with the crushed garlic clove (remove it once it flavors the oil). Meanwhile, clean the fresh porcini and slice them into thin rounds, about 2 mm thick. Add the mushrooms to the pan with the venison, cut into small 1 cm pieces, and cook on high heat for about 5’.
Roll out the dough with a rolling pin (or use a pasta machine) to make tagliatelle. Let the pasta dry slightly until ready to use.
Cook the tagliatelle, drain, and toss them in the pan with the mushrooms and venison to blend the flavors.
Plate the tagliatelle and garnish with a few sprigs of fresh thyme.

Porcini and venison tagliatelle

Ingredients

Preparation

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