Venison carbonara with black truffle and green beans

/Venison carbonara with black truffle and green beans
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Venison carbonara with black truffle and green beans

  • CourseMain Course
  • Preparation45'
  • Difficultymedium
  • Selvagginadeer
  • Calories900
  • ActivityRun F 103’ M 75’
  • Persons4

Ingredients

360gr spaghetti

N 8 egg yolks

100gr  pecorino cheese

100gr venison meat pounded with knife

Extra virgin olive oil to taste

Salt and pepper to taste

Preparation

  • Cook the spaghetti in plenty of boiling salted water.
  • Trim all fat and nerves and cut the venison meat with knife.
  • Cook in a non-stick frying pan with oil.
  • Place the egg yolks in a deep double boiler pot, beat them in a bain-marie with a whisk adding salt, pepper and Pecorino.
  • Drain the spaghetti and sauté with the venison gravy. Remove from the heat and add the egg mixture.
  • Mix well, adding some of cooking water. Served it hot.

Other

Chef

Wine CouplingCAMPODARCHI ARGENTO 2013 az TERRACRUDA

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