Spelt with Scamorza cheese, peas, rosemary, and deer tataky

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Spelt with Scamorza cheese, peas, rosemary, and deer tataky2020-04-08T18:20:46+02:00

Spelt with Scamorza cheese, peas, rosemary, and deer tataky

  • CourseMain Course
  • Difficultyeasy
  • Selvagginadeer
  • Calories100 - 300

Ingredients

G 300 deer fillet

G 200 spelt

G 50 peas

G 50 scamorza cheese

Chopped rosemary to taste

EVO oil to taste

Salt and black pepper to taste

Preparation

  • Cook the spelt into boiling water for 20 minutes, drain and cool in cold water. Drain again very well.
  • Blanch the peas into boiling water for few minutes; drain and cool.
  • Cut the scamorza into cubes.
  • Cut the fillet of venison into cubes and sear in a non-stick frying pan on one side only. Season with salt and pepper.
  • Season the spelt with the scamorza cubes, peas, chopped rosemary, salt, pepper and extra virgin olive oil.
  • Arrange the spelt on a serving dish, add the venison and garnish with rosemary and extra virgin olive oil.

 

Other

Other Info

Kcal 361*

*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.