Pappardelle with pheasant sauce

/Pappardelle with pheasant sauce
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Pappardelle with pheasant sauce

  • CourseMain Course
  • Preparation30'
  • Difficultyeasy
  • Selvagginapheasant
  • Calories300 - 400
  • ActivityRun F 43’ M 31’
  • Persons4


400gr  pappardelle hand made

200gr chest of  pheasant

100gr ground mixed meat

80gr extra virgin olive oil

250gr tomato pulp

50gr black olives

1 anchovy

30gr onion

30gr celery

30gr carrot

1 clove of garlic un

a.s. salt and pepper


  • Prepare a mirepoix with oil, celery, carrot, onion, garlic, anchovy and black olives.
  • Combine the ground mixed meat , the chest of pheasant and browned.
  • Cook the pappardelle in salty boiling water. Drain the pappardelle until firm and sautéed into sauce of pheasant.



Wine CouplingRosso Piceno DOC

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