Venison cappelletti with rosemary and orange
300gr egg pasta
30gr grated Fontina cheese
wine to taste
rosemary to taste
½ orange rind
- Sauté the shallot with butter, add the venison cut into cubes, the speck and the wine and simmer until evaporated.
- Combine the grated Fontina cheese with the egg.
- Roll out the dough, cut into small squares, add the stuffing and close, giving the classic hat-shape (cappelletto).
- Cook the cappelletti in plenty of salted water, drain and toss with butter, rosemary and orange rind. Season with salt and serve immediately.
Wine CouplingIl Famoso nel Grottino Marche IGT 2014 Az. Bruscia