Maltagliati with deer meatballs and thyme

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Maltagliati with deer meatballs and thyme2020-05-27T15:49:18+02:00

Maltagliati with deer meatballs and thyme

  • CourseMain Course
  • Preparation40'
  • Difficultymedium
  • Selvagginadeer
  • Calories700 - 800
  • ActivityRun F 93’ M 68’
  • Persons4


400gr maltagliati pasta

100gr butter

30gr shallot

200gr deer meat

50gr ham

Dry white wine to taste

1 egg

20gr pecorino cheese

100gr breadcrumbs

Savory to taste

Salt and pepper to taste


  • Sauté the shallot with butter, add the deer meat cut into cubes, the ham and the wine and simmer until evaporated.
  • Combine the grated Pecorino cheese with the egg.
  • Form small meatballs and roll them in the breadcrumbs.
  • Cook the maltagliati in plenty of salted boiling water for 3 minutes.
  • Melt the butter in a non-stick frying pan, add the meatballs and season with savory, salt and pepper. Drain the maltagliati, toss with the sauce and serve immediately.



Wine CouplingBianchello del Metauro Campodarchi 2014 Argento Az