Spaghetti with venison, fresh tomatoes, thyme and ginger
400 gr Spaghetti
200 gr finely chopped venison meat
100 gr ripe tomatoes
Greens of a spring onion
thyme to taste
ginger to taste
salt and pepper to taste
extra virgin olive oil to taste
Over an high flame, brown the venison meat with olive oil, add the julienned spring onion greens, salt and pepper.
Cut the tomatoes into small cubes.
Cook the spaghetti in boiling salted water, drain and sauté with the venison sauce, season with thyme to taste.
Place on a dish, then add some grated ginger and the diced tomatoes.
Wine CouplingCollio Friulano