Pasta and roe deer meat “Minestrone”
300 gr penne pasta
200 gr vegetable mix for Minestrone (carrots, potatoes, celery, courgettes)
200 gr finely chopped venison meat
1 garlic clove
salt and pepper to taste
extra-virgin olive oil to taste
Blanch the vegetables in salted boiling water, then drain.
Cook the penne pasta in a large pot of salted boiling water. Once cooked and drained, sauté the pasta with the vegetables and a small amount of oil in a pan.
Use a different non-stick pan to cook the venison meat over high heat for about 1-2 minutes, add salt and pepper.
Place the pasta together with the vegetable mix on a serving plate, top with the browned meat and some olive oil.
Wine CouplingTraminer Alto Adige