Hand-made pasta “tagliatelle” with phaesant

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Hand-made pasta “tagliatelle” with phaesant2020-04-08T17:54:04+02:00

Hand-made pasta “tagliatelle” with phaesant

  • CourseMain Course
  • Preparation35'
  • Difficultymedium
  • Selvagginapheasant
  • Calories400 - 500
  • ActivityRun F 58' M 42'
  • Persons4

Ingredients

G 200 pheasant meat

G 300 tomato sauce

G 20 onion

G 20 celery

G 20 carrot

G 10 minced cheek lard

G 350 tagliatelle pasta

N 1 rosemary sprig

N 1 sage sprig

1 tbsp. Cognac

EVO oil to taste

Salt and black pepper to taste

 

Preparation

  • Heat extra-virgin olive oil in a saucepan over low heat and cook chopped celery, carrot and onion.
  • Add the tomato sauce and cook for about 15 minutes; season with salt and pepper.
  • Cut the pheasant meat into cubes.
  • In saucepan, stir-fry the unpeeled garlic, rosemary, sage and add the pheasant nuggets. Let it brown. Add the Cognac and flame; season with salt and pepper.
  • Melt the minced cheek lard and combine together with the tomato sauce and the pheasant meat.
  • Cook the tagliatelle in plenty of boiling salted water, drain and toss with the pheasant sauce. Serve immediately.

Other

Chef

Other Info

Kcal 465*

*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.