TAGLIATELLA WITH MUFLON RAGOUT

Preparation	1h10’
Difficulty	Medium
Game	Mouflon
Calories	500 - 600
Activity	M 53' F 73'
People	4
Wine pairing	Monte Cucco Sangiovese DOCG

Ingredients

For the ragout
G 400 mouflon pulp
G 200 brown mouflon base
G 50 celery
G 50 carrots
G 50 onions
Flavourings to taste

For the tagliatelle
N 2 eggs
G 200 “00” flour
N 4 raspberries
N 20 spruce pine buds

Kcal 585*

*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

Chop the mouflon pulp, brown it in a pan and let it cool.
Cut celery, carrots and onion with a knife and cook in a saucepan. Add the meat and cook slowly with the brown base (if necessary add water).
Beat the eggs, add the flour and obtain a smooth dough. Pull out the dough and cut into tagliatella. Cook the pasta in water and sauté it with the ragout.
Plate the pasta and, to complete, place the pine buds and raspberries on the tagliatelle.

TAGLIATELLA WITH MUFLON RAGOUT

Ingredients

Preparation

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