Fusilli pasta with Greek yogurt and chopped wild boar

/Fusilli pasta with Greek yogurt and chopped wild boar
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Fusilli pasta with Greek yogurt and chopped wild boar

  • CourseMain Course
  • Preparation20'
  • Difficultyeasy
  • Calories300 - 400
  • ActivityRun F 50’ M36’
  • Persons4

Ingredients

400gr Fusilli pasta

200gr  chopped wild boar

150gr Greek yogurt

80gr EVO oil

30gr spring onion

n.1 clove of garlic unpeeled

a.s. parsley

a.s. salt and pepper

Preparation

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.

Other

ChefRoberto Dormicchi

Wine CouplingAlto Adige Riesling DOC

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