Cold calamarata with venison loin tartare and parsley pesto

Preparation	50'
Difficulty	Medium
Game	Roe deer
Calories	500 - 600
Activity	Running M 47', F 65'
People	4
Wine pairing	Cirò DOC Rosato

Ingredients

G 400 loin of venison
G 300 calamarata pasta
G 100 parsley
G 80 honey pecorino cheese
G 180 yellow cherry tomatoes
N 1 lime
Mashed oats to taste
Red turnip sprouts to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 518*

*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 60 Kg and an average male weight of 80 Kg.

Preparation

Cook the pasta in salted boiling water, drain it while still “al dente” and cool it down.
Prepare the loin of venison, removing the outer skin, and make sure you have cut it down for at least 48 h.
Cut the meat finely with a knife, season with extra virgin olive oil, salt, pepper and lime juice.
Blend the parsley with a spoonful of cold water, oil, salt and pepper.
Fry the yellow tomatoes, stewing them first with a little water and then with a drizzle of oil and a pinch of salt.
Prepare the dish by placing the pasta first, then the venison tartare, the cherry tomatoes and finally the parsley pesto. Decorate the dish with a sprinkling of pecorino cheese, the sprouts, and the oats for decoration.
Finish with a drizzle of oil and a sprinkle of pepper.

Cold calamarata with venison loin tartare and parsley pesto

Ingredients

Preparation

Other dishes from Roe deer