Fusilli with rosmary, pheasant and oranges

/Fusilli with rosmary, pheasant and oranges
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Fusilli with rosmary, pheasant and oranges

  • CourseMain Course
  • Preparation30'
  • Difficultyeasy
  • Selvagginapheasant
  • Calories400 - 500
  • ActivityRun F 59’ M 43’
  • Persons4

Ingredients

G 350 fusilli (spiral pasta)

G 200 pheasant meat

N 1 anchovy

N 1 clove of garlic

N 1 orange

G 30 Tropea onion

G 50 black truffle

G 20 brandy

Extra virgin olive oil to taste

Rosemary to taste

Salt to taste

Black pepper to taste

Preparation

  • In saucepan, stir-fry garlic, chopped Tropea onion and extra virgin olive oil. Add the pheasant meat pounded with knife, the anchovy and the black truffle cut into cubes.Add Brandy and simmer until evaporated. Season with chopped rosemary, add salt and pepper to taste.
  • Cook the fusilli in plenty of salted boiling water, drain “al dente” and toss with the pheasant sauce. Serve hot.

Other

ChefRoberto Dormicchi

Other Info

473 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 60Kg and an average male weight of 80 Kg.

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