Fusilli pasta with Greek yogurt and chopped wild boar
400gr Fusilli pasta
200gr chopped wild boar
150gr Greek yogurt
80gr EVO oil
30gr spring onion
n.1 clove of garlic unpeeled
a.s. salt and pepper
Cook the Fusilli in plenty of boiling salted water, drain when firm.
Chop the wild boar meat together with spring onion, add extra virgin olive oil, salt and pepper.
Arrange the Greek yogurt on a plate, sauté the fusilli with some EVO oil, garlic and parsley and put them on the yogurt.
Add the chopped wild boar, adjust with salt and pepper, sprinkle with extra virgin olive oil.
Wine CouplingAlto Adige Riesling DOC
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