FREGOLA WITH MALLARD, CHEEK LARD AND SAVOY CABBAGE

Preparation	20'
Difficulty	Easy
Game	Duck
Calories	300 - 400
Activity	M 34’ F 47’
People	4
Wine pairing	Verdicchio dei Castelli di Jesi DOC spumante

Ingredients

G 200 mallard breast
G 250 fregola
N 4 slices of cheek lard
N 4 savoy cabbage leaves
Grated Parmesan cheese to taste
Extra virgin olive oil to taste
Salt and pepper to taste

Kcal 377*

*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 fregola in plenty of salt water.
Take the breasts and cut them into cubes.
Wash the savoy cabbage and cut it into strips.
Cut the cheek lard and put it in a pan over medium heat, once browned add the savoy cabbage and let it wither. Add the mallard meat and sauté for about 1’. Season with salt and pepper.
Drain the fregola and add it to the sauce, stir to make it taste good. Turn off the heat and add the parmesan, mix everything well.
Serve the pasta.

FREGOLA WITH MALLARD, CHEEK LARD AND SAVOY CABBAGE

Ingredients

Preparation

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