Mouflon fagottini with blueberries, radishes and almonds

Preparation	1,5h
Difficulty	Medium
Game	Mouflon
Calories	500 - 600
Activity	Running M 51’; F 70’
People	4
Wine pairing	Rosso Piceno Giovane DOC

Ingredients

G 300 type 0 flour
G 250 potatoes
N 3 eggs
G 200 potatoes
G 150 mouflon meat
G 75 fresh blueberries
G 25 flaked almonds
N 4 radishes
Calendula petals, to taste
Butter, to taste
Salt, to taste
Thyme, to taste

Kcal 561*

*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

Start by peeling the potatoes and cutting them into small pieces, then boil them in plenty of salted water until fully cooked. Drain and mash them with a fork until smooth and even.
Meanwhile, cut the mouflon meat into small pieces and cook it in a non-stick frying pan. Once cooked, remove from the heat, transfer it to a mixer and mince it.
Prepare the pasta dough by combining the flour and eggs and kneading until you obtain a smooth, elastic dough. Cover with a bowl or container and leave to rest for about 20 minutes.
Wash the blueberries and chop them coarsely with a knife. Then place the minced mouflon, mashed potatoes, blueberries and calendula petals in a bowl. Season with salt and mix until the filling is smooth and evenly combined.
Roll out the dough with a rolling pin, or with a pasta machine, and cut it into squares using a pastry cutter. Place the filling in the centre of each piece of dough and shape the fagottini by bringing together and pinching first two opposite corners and then the adjacent ones.
Wash the radishes and slice them very thinly, then arrange them raw on the plate in a circular pattern. Toast the almonds in a non-stick frying pan and set them aside.
Cook the fagottini in salted boiling water and, once ready, toss them in a frying pan with a knob of butter.
To plate, arrange the fagottini over the radishes and finish with the toasted almonds.

Mouflon fagottini with blueberries, radishes and almonds

Ingredients

Preparation

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